Raisin Bread

 

adapted from Zojirushi BB-CEC20 instruction manual

yield: 2 pound loaf

1 1/3 cups water
2 cups (240 g) bread flour
1 1/4 cups (150 g) whole wheat flour
1/4 cup granulated sugar
2 Tablespoons dry milk
2 Tablespoons vital wheat gluten
1 1/2 teaspoons salt
2 1/2 Tablespoons butter
1 teaspoon cinnamon
2 teaspoons active dry yeast
1 cup raisins

Add all ingredients except raisins to bread machine per manufacturer’s instructions. Select dough setting. After rise, remove dough from bread machine and roll out to a rectangle about 9 x 15. Sprinkle evenly with raisins and roll up tightly, turning ends under. Place in greased loaf pan (note to self: do not use Dansk pan!) and let rise in warm place until almost double. (I balance the pan in the bread machine and close the lid.) Bake at 375 degrees F for about 50 minutes, loosely tenting with foil after 15-20 minutes to keep the top crust from getting too dark. Remove from oven, leave in pan for about 15 minutes if you like a softer bottom and side crust. Cool completely on a wire rack.

 

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Published in: on April 17, 2011 at 11:38 am  Leave a Comment  

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