After reading all the reviews I've decided to change the recipe just a bit as follows:
1 cup water
2 tablespoons margarine
2 cups All Purpose Flour; 1 cup Whole Wheat Flour
3 tablespoons BROWN Sugar
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons yeast
1 cup SOAKED raisins (I like the suggestion to soak them in RUM)
Yes these are minor changes but most of the reviews seem to recommend them, and I will follow the majority.
I'm going to try this using fresh strawberries rather than raisins. I can't seem to find any breadmaker recipes that utilize fresh strawberries. For recipes with raisins, I find they mix much better if separated well and added directly after liquid ingredients. The first time, I added them during the "add ingredients" beep, as the recipe indicated. But, they did not mix throughout the dough and were only on the outer crust, most remaining in the bottom of the pan.
The whole family liked this bread, I thought it made good toast too. Heeded many of the suggestions: plumped up the raisins in hot water, doubled the cinnamon, used 2 C white flour and 1 C whole wheat, and put all the ingredients in at once (incl raisins) and voila. And yes it does smell terrific when it's baking!
Twice now I've made this in the actual breadmaker and it has come out a brick, but I've made it probably a dozen other times taking the dough from the machine and baking it in the oven. When I do that it comes out the softest, fluffiest, most delicious raisin bread I've ever made. We've determined that this amazing bread rises too high in the machine and hits the top, causing it to deflate while it cooks. I always mix my yeast/sugar/hot water before adding it to the machine, so I may be aggravating the problem. But this recipe is so good, and my kids will eat almost an entire loaf in one sitting. I've also left out the cinnamon and raisins and made some very yummy sandwich bread too. I guess what I'm saying is that this is my new recipe for everything!!
Oh my gosh, what can I say about this wonderful bread! I am new to bread machine and wanted a fragrant, hearty tasting versus sweet tasting bread. My 3 sons who don't like raisins and my picky bread eater husband who does like raisins, sort of put me in a pickle about what to do. I decided to put the raisins in but I soaked them in hot water for 5 minutes or so, as recommended by one of the recipe raters here. It was a great suggestion! The raisins were so soft and barely noticed. I will use that softening idea on other recipes too! Now, I did use half wheat flour and also I used brown sugar and white sugar mixed plus added another tablespoon. I used the overnight setting and WOW! did the house smell divine the next morning with fresh cinnamon wafting through the house, mmmmm. Also, I added another tsp of cinnamon as my husband loves cinnamon. Now, I slathered the thick slices with fresh butter, then I sprinkled my brown sugar/white sugar/cinammon mix over the top, and my family devoured the entire loaf in about 10 minutes with some tall glasses of cold milk. Great recipe, great bread! Next time, if I have company, I'm going to make my cinammon roll icing and drizzle it over the slices and lay them out in a tray. Butter/cream cheese/pwdr sugar/vanilla whip together with a touch of salt, I think you all know that one pretty much. Suzan Doer
Delicious!! I make this every saturday morning for breakfast, my family loves this! The only change i did was i used 2 cups whole wheat flour and 1 c unbleached all purpose and it still came out beautifully, i did increase cinnamon and added brownsugar instead of regular sugar. Thanks again for sharing such a YUMMY!! recipe:)
Wow! This went over very well with my family - we thought it was just the right amount of cinnamon & raisins (this is chock full of raisins). And I am pleased to say that this reicpe was highly accurate, especially for a bread machine recipe. I didn't need to make any adjustments.
I didn't see the changes for the recipe until the machine was already in the kneading process so I used the original recipe and it came out fantastic. I wouldn't change a thing.
Gluten Free Version (Autoimmune protocol) **** The BEST egg-free bread recipe I have found, hands down**** 1 1/2 cups water 2 tablespoons organic coconut oil 3 cups Namaste Gluten Free flour blend or other favorite blend 3 tablespoons raw honey (add a tbs if you like it on the sweeter side) 1 1?2 teaspoons salt 1 teaspoon cinnamon 2 1?2 teaspoons yeast 3?4 cup organic raisins (no sugar added)
This bread came out very dense and quite chewy... turned "doughy" in my mouth. Flavor was good.. not light and fluffy