Prep 10 mins
Cook 3 hrs
This recipe is from the recipe leaflet that came with my bread machine. I increased the cinnamon by 1 teaspoon, the raisins by 1 tablespoon and added the orange zest to give it more flavor, but feel free to adjust it to your own taste (I just like the flavor of cinnamon) This recipe uses fast acting yeast because it is made using the rapid cycle. Leftover slices are great for making French toast. Ignore the cooking time I have given, it can be different with your machine setting.
- 180 ml water
- 1 egg
- 1 tablespoon oil
- 1 teaspoon salt
- 3 tablespoons dried nonfat dry milk powder
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 3 tablespoons raisins
- 3 teaspoons cinnamon
- 2 teaspoons grated orange zest
- 3 cups white bread flour
- 1 1⁄4 teaspoons fast-rising active dry yeast
- Put everything in your bread bucket in the order given, except for the raisins.
- Place the bucket in the machine.
- Bake on the fruit/nut rapid setting.
- Add the raisins at the beep.
- This makes a 1-½ lb loaf, my leaflet says not to try to make this a 2 lb loaf, it will be too big and escape from the bread maker.
one word...PERFECT! this was just so delicious! And so easy to make. My breadmaker did all the hard work (kneading) and I finished it off in the oven at 350F for 30 minutes. it come out nice and golden...and crispy on the outside. we had a great afternoon tea....the whole loaf was gone in no time. Five star plus!
I found the bread came out a little on the dry side (couls be my machine) and the bread wasn't sweet enough. Maybe a little more sugar. I will play around with this recipe and try to get it exactly up to par for our tastes. Thanks for a good starter recipe.
What more can I say. It was perfect. The loaf was perfectly shaped, a beautiful color and the texture was firm but tender, and not too dense. It has a nice cinnamon taste. The amount of raisins was just right for me. My family likes raisins, but I'm not wild about them, so I don't want a raisin in every bite. I wouldn't change a thing about this recipe. We'll enjoy it for breakfast all week and then I'll have to make some more. Thanks, PetsRus!