This is your basic cinnamon raisin bread that I have made more diabetic acceptable. It originally ask for the tops to be brushed with more melted butter, I have omitted that but you certainly may do so if you wish. My DH loves it made as french toast.
- 1 1⁄2 cups warm water
- 2 tablespoons fat-free evaporated milk
- 1 -2 tablespoon shortening (can be cut to 1)
- 1 teaspoon salt
- 3 cups bread flour
- 1 cup whole wheat flour
- 3 tablespoons Splenda sugar substitute
- 2 teaspoons active dry yeast
- 1 cup raisins
- 1 tablespoon butter, softened
- 2 -3 tablespoons Splenda brown sugar blend
- 3 teaspoons ground cinnamon
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle.
- Spread dough with butter, brown sugar, and
- cinnamon. Roll dough, and divide into two parts.
- Place loaves in two lightly greased 9x5 inch bread pans, cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.