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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