West Bend L5005 Cinnamon Oatmeal Raisin Bread, Ground Cinnamon, Raisins

RAISIN BREAD

1½ Pound Loaf	INGREDIENTS	2 Pound Loaf
10½ ounces (1¼ cups + 1 tbsp.)	WATER, 27° C	12½ ounces (1½ cups + 1 tbsp.)
2 tablespoons	BUTTER or MARGARINE	2 tablespoons
3⅓ cups	ALL PURPOSE or BREAD FLOUR	4 cups
2 tablespoons	DRY MILK	2 tablespoons
2 tablespoons	SUGAR	2½ tablespoons
1½ teaspoons	SALT	1¾ teaspoons
1 teaspoon	GROUND CINNAMON	1¼ teaspoons
2 teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
- or –	- or -	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
¾ cup	RAISINS**	1 cup
¼ cup	CHOPPED NUTS, optional	⅓ cup

CINNAMON OATMEAL RAISIN BREAD

1½ Pound Loaf	INGREDIENTS	2 Pound Loaf
11 ounces (1¼ cups + 2 tbsp.)	°	13 ounces (1½ cups + 2 tbsp.)
2 tablespoons	MILK, 27 C	2 tablespoons
	BUTTER or MARGARINE
2¾ cups	ALL PURPOSE or BREAD FLOUR	3¼ cups
¾ cup	OATS, quick or old-fashioned	1 cup
2 tablespoons	BROWN SUGAR, packed	2½ tablespoons
1¼ teaspoons	SALT	1½ teaspoons
1 teaspoon	GROUND CINNAMON	1¼ teaspoons
2 teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
- or –	- or -	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
½ cup	RAISINS**	⅔ cup

FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

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

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

4.Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan. Cool on rack before slicing.

SPEICAL NOTE: **To make raisin bread without being present to add the raisins, follow steps 1-3 above. Then place raisins around the outside edge of pan, on top of dry ingredients, away from the yeast. Do not add raisins to the liquid in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with step 4.

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