West Bend L4805 manual Raisins, Cinnamon Oatmeal Raisin Bread, Ground Cinnamon

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

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into 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/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When alert sounds during Kneading period, add raisins and nuts. Close cover. When done, turn off and remove bread from pan. Cool on rack before slicing.

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

***SPECIAL TIP: To make raisin bread over-night or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the outside edge 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 to step 4.

CINNAMON OATMEAL RAISIN BREAD

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant oatmeal.

1 Pound Loaf**	INGREDIENTS	1½ Pound Loaf
8 ounces (1cup)	MILK 95°F/35°C	11 ounces (1¼ cups + 2 Tbsp.)
2 cups	ALL PURPOSE or	3 cups
	BREAD FLOUR
½ cup	OATS, quick or	¾ cup
	old-fashioned
1 tablespoon	BROWN SUGAR, packed	2 tablespoons
1 teaspoon	SALT	1½ teaspoons
1 teaspoon	GROUND CINNAMON	1½ teaspoons
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
1½ teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
---or---	---or---	---or---
1 teaspoon	BREAD MACHINE/	1½ teaspoons
	FAST RISE YEAST
⅓ cup	RAISINS***	½ cup

BREAD SELECT SETTING TO USE: Basic/Specialty

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