Prep 5 mins
Cook 3 hrs
Just dump this recipe into the bread machine and enjoy the aromas for the next three hours. When it's done, you'll wish that it made a larger loaf. But don't worry; it's so easy that you can just make another one. When I made it, I was shocked at how the compnay seemed to abandon the other types of bread on the table to devour this one. Use as many raisins as you wish, and nuts would probably work too.
- Add ingredients (except raisins) to bread maker according to manufacturer's directions (usually order as given) Bake using"fruit and nut" or"sweet" setting.
- Add raisins when the machine beeps or at the designated time (for my machine, that's during the second cycle).
This makes a really good bread of 750g size theoretically but it rises beautifully to fill the breadmaker pan. It has a great light texture and the taste is a nice light subtle cinnamon, not overdone at all. I used grapeseed oil instead of butter. The only problem is the serving size - I polished off half a loaf in 10 minutes. 10 servings? HAH! ;) I am DEFINITELY making this again.
Made this twice, the second time I doubled the cinnamon and raisins. Hubby said the second loaf was very yummy! Thanks!
I was searching for a fairly simple cinnamon raisin bread to make which called for ingredients I had on hand. This one seemed worth the try. I increased the recipe by half because I wanted a larger yeild. I don't have a bread machine so I simply followed my own tried and true manual methods. I've gotten into the habit of creating an initial sponge to give doughs a kick start. I did so with this recipe as well. After I kneaded in the raisins, I rolled the dough to a large rectangle and added a thin layer of cinnamon sugar so the finished loaf would have a cinnamon swirl. I was hoping to save the bread for a family breakfast but most of it had been devoured before bedtime. I'll be making another loaf - or two - tomorrow!