Raisin Bread

"A recipe for your bread machine. Great for breakfast and any time of the day. Especially good toasted with peanut butter! :)"
 
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photo by lauralie41 photo by lauralie41
photo by lauralie41
photo by lauralie41 photo by lauralie41
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
2hrs 20mins
Ingredients:
9
Yields:
1 regular loaf
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ingredients

  • 34 cup water (1 1/4 cups for large loaf)
  • 2 cups white bread flour (3 cups for large loaf)
  • 1 tablespoon dry milk (2 tbsp. for large loaf)
  • 1 tablespoon sugar (1 1/2 tbsp. for large loaf)
  • 1 teaspoon salt (1 1/2 tsp. for large loaf)
  • 1 tablespoon butter (2 tbsp. for large loaf)
  • 12 teaspoon cinnamon (1 tsp. for large loaf)
  • 12 cup raisins (1 cup for large loaf)
  • 2 teaspoons active dry yeast (3 tsp. for large loaf)
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directions

  • Place ingredients in machine in the order given.
  • Operate machine according to manual instructions.
  • Note: To keep raisins whole in the bread, add them after the 1st beep, or kneading cycle.
  • If using rapid bake cycle, add raisins with other ingredients.

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Reviews

  1. Very nice bread. Rises well, nice crust, cuts well. No idea how it stores - It got eaten fairly quickly!
     
  2. I have not made raisin bread in my bread machine yet and this recipe made wonderful bread. Added the raisins after the first kneading and than a bit later heard the bell ding so no raisins showing in my bread. The flavor of the raisins was good and the cinnamon was just right. Crusty, crunchy top and wonderful texture, a bit of a heavier bread. Another 5 stars Lorie, thank you for posting!
     
  3. I followed the recipe for the smaller loaf except for subbing 1 c whole wheat flour for 1 c of the bread flour. I also added 1/2 c walnuts b/c I like 'em! :D It smelled lovely rising and baking and turned out to have a great texture and crunchy crust. Flavor was excellent! Thanks for sharing this recipe. I'll definitely make this again!
     
  4. This is my first try at raisin bread and it turned out excellent. Great combination of flavors and such a wonderful texture. I used my dough cycle and then moved it to my bread pan and let it rise for about 30 minutes and baked at 350 for 30 minutes. Thanks so much.
     
  5. Good recipe! I made the large loaf and I am glad I did! I used the dough cycle and finished it in the oven, baked for about 30 minutes at 350F .. I will certainly make it again!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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