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EXPRESSBAKE S
ETTING
CINNAMON
RAISIN
BREAD
(NOT FOR
TIMER)
2 Le. L
OAF
INGREDIENTS
1 cup
+
2 Tbsp.
Hot water
115-125”F
(46-68°C)
1
Egg
2 Tbsp.
Butter or margarine
1-1/4 tsp.
Salt
3 Tbsp.
Sugar
2 Tbsp.
Skim milk powder
4
cups
All-purpose/Bread Machine flour
2
tsp. Ground cinnamon
1/2
cup
Each Raisins and chopped nuts*
4
tsp.
Quick-rise yeast
(UseE~~~~sssn~~~Setting58Min
or 80 Min)
1.5 Le. L
OAF
I
NGREDIENTS
3/4 cup
+
2 Tbsp.
Hot water 115-125°F
(46-68°C)
1
Egg
1-1/2
Tbsp. Butter or margarine
1 tsp.
Salt
2 Tbsp.
Sugar
1-1/2
Tbsp.
Skim milk powder
3
cups
All-purpose/Bread Machine flour
1-1/2 tsp.
Ground cinnamon
1/3
cup
Each
Raisins and chopped nuts*
4
tsp.
Quick-rise yeast
(Use
EXPt?ESSBAKE"SBfting
58 Min)
I
MPORTANT
: Carefully measure
the
hot water and make sure it is between
A-
115 and 125°F or
45
and 68°C by using a cooking thermometer.
”
N
OTE
: Egg has been added to the
EXPRESSBAKE
setting recipes to give a
better volume, but if
you
prefer, you may substitute
1/2
cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients
(except yeast)
to the bread pan.
3. Use your finger to form a well
(hole)
in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients, Measure the yeast and carefully pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to
choose
the
EXPRESSBAKE
setting 58 or 80 min.
6. Press the "Start/Stop" button.
* There is no raisin/nut beep, so add these ingredients with the
flour.