RAISIN BREAD

What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day.

1 Pound Loaf

INGREDIENTS

1½ Pound Loaf

6½ ounces (¾ cup + 1 Tbsp.)

WATER, 75-85°F

9½ ounces (1 cup +3 Tbsp.)

1 tablespoon

BUTTER or MARGARINE

2 tablespoons

2 cups

BREAD FLOUR

3 cups

1 tablespoon

DRY MILK

1½ tablespoons

1 tablespoon

SUGAR

1½ tablespoons

1 teaspoon

SALT

1½ teaspoons

½ teaspoon

GROUND CINNAMON

1 teaspoon

1½ teaspoon

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

¼ cup

FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND CINNAMON OATMEAL BREAD.

BREAD SELECT SETTING TO USE: basic/specialty

Add liquid ingredients and butter to pan.

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.

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

Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. Add raisins and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.

**SPECIAL TIP: To make raisin bread overnight 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, on top of dry ingredients, 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.

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

7 ounces (¾ cup + 2 Tbsp.)

MILK, 75-85°F

10 ounces (1¼ cups)

1½ tablespoons

BUTTER or MARGARINE

2 tablespoons

2 cups

BREAD FLOUR

3 cups

½ cup

OATS, quick or old fashioned

¾ cup

1 tablespoon

BROWN SUGAR, packed

2 tablespoons

1 teaspoon

SALT

1½ teaspoons

1 teaspoon

GROUND CINNAMON

1¼ teaspoons

1½ teaspoons

ACTIVE DRY YEAST

2¼ teaspoons

---or---

---or---

---or---

1 teaspoon

BREAD MACHINE/

1½ teaspoons

 

FAST RISE YEAST

 

1/3 cup

RAISINS **

½ cup

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West Bend L5141 manual Cinnamon Oatmeal Raisin Bread, Ground Cinnamon, Raisins

L5141 specifications

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