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SWEET
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.
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10½ oz. (1¼ cup + 1
Tbsp.)
WATER, 80° F 12½ oz. (1½ cups +
1 Tbsp.)
2 Tbsp. BUTTER or MARGARINE 2 Tbsp.
3 ⅓ Cups BREAD FLOUR 4 Cups
2 Tbsp. DRY MILK 2 Tbsp.
2 Tbsp. SUGAR 2½ Tbsp.
1½ Tsp. SALT 1¾ Tsp.
1 Tsp. GROUND CINNAMON 1¼ Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.
-or- -or- -or-
1½ Tsp. BREAD MACHINE/FAST RISE
YEAST
2 Tsp.
¾ Cup RAISINS 1 Cup
¼ Cup CHOPPED NUTS (optional) ⅓ Cup
SUPER RAPID 1.5 lb. and SUPER RAPID 2 lb.
Use your recipe of choice and add 1 teaspoon yeast for those recipes using yeast.
QUICK
Nut Bread
This is the master recipe of which variations can be created as provided below.
Always make sure to grease the inside of the bread pan and knead bars with
shortening before adding ingredients and allow the bread to cool in the bread pan on
a rack for at least 15 minutes to ensure a good release.
1½ Pound Loaf INGREDIENTS
4 Tbsp. VEGETABLE OIL
6 oz. (¾ cup) MILK
2 EGGS, large
2½ Cups ALL PURPOSE FLOUR
1 Cup SUGAR
2½ Tsp. BAKING POWDER
½ Tsp. BAKING SODA
1 Tsp. SALT
½ Cup CHOPPED NUTS