FOLLOW THESE INSTRUCTIONS FOR RECIPE ON THIS PAGE

Bead Select Setting To Use: Basic or Rapid

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap Pan to settle dry ingredients, then then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC or RAPID and desired Crust Color. Program TIME DELAY if being used. Start bread maker. When alert sounds during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.

***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan, away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4.

 

 

 

RAISIN BREAD

***

 

 

 

1

Pound Loaf**

INGREDIENTS

1½ Pound Loaf

 

 

7

ounces(¾cup + 2 Tbsp)

Water, 80-90ºF

8½ ounces(1 cup+ 1 Tbsp)

 

 

2

cups

Bread Flour

2¾ cups

 

 

1

tablespoon

Dry Milk

2

tablespoons

 

 

1

tablespoon

Sugar

1½ tablespoons

 

 

1

teaspoon

Salt

1½ teaspoons

 

 

½ teaspoon

Cinnamon

1

teaspoon

 

 

1

tablespoon

Butter or Margarine

2

tablespoons

 

 

1½ teaspoons

Active Dry Yeast

2

teaspoons

 

 

-or-

-or-

-or-

 

 

1

teaspoon

Bread Machine/

1½ teaspoons

 

 

 

 

Fast Rise Yeast

 

 

 

 

½ cup

Raisins

¾ cup

 

 

¼ cup

Chopped Nuts(optional)

½ cup

 

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West Bend 5225 Follow These Instructions for Recipe on this, Bead Select Setting To Use Basic or Rapid, Raisin Bread

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