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    You are in: Home / Recipes / Vanilla Raisin Bread (ABM) Recipe
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    Vanilla Raisin Bread (ABM)

    Vanilla Raisin Bread (ABM). Photo by Annacia

    1/1 Photo of Vanilla Raisin Bread (ABM)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Bugstomper's Note:

    This recipe came from the internet, and it is our favorite raisin bread. We especially love it as raisin toast for breakfast.

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    My Private Note



    Units: US | Metric


    1. 1
      Select basic or SWEET setting.
    2. 2
      Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
    3. 3
      This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
    4. 4
      DO use pure vanilla extract for best results.
    5. 5
      If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.

    Ratings & Reviews:

    • on January 02, 2012


      This would have been a 5 star review except for one thing, the directions are less that clear. If someone not very familiar with bread makers wanted to use this recipe it could be very problematic. I used the dough cycle and baked in the oven simply because I dislike the paddle holes in the bread. That said I would use the basic bread setting because this isn't really a sweet bread. I used Splenda for the sugar and the 2 Tbsp gave a very well flavored bread but it not all that sweet. If you want to really taste sweetness add another 1-2 Tbsp of sugar (and then use the sweet setting). As to the remaining vanilla: I used the micro method before starting everything else and just left it snugly covered until wanted. Add the raisins at the "Additions" beep and remaining vanilla along with them, I had only about 1/2 a tsp at the most left in the bowl unabsorbed. Even with the 1 1/2 tsp of yeast I got a huge loaf, so big that I had to stuff the top part of the slices into the toaster which didn't make for beautiful toast,lol. So, with all of that said, this makes a great big loaf of delicious bread. It has excellent texture, is soft but slices very well indeed and keeps everyone wanting to come back for one more slice.

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    • on April 13, 2008


      This was great! Very moist and not overly light or overly dense. I did as Missy Wombat suggested and added an additional 1/4 cup of milk and had an equal mix of golden and regular raisins. Other than that, followed the recipe as written. I used the sweet bread and light crust settings. I don't know about other abms but mine chopped up the raisins quite a bit during the kneading.

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    • on November 06, 2007


      Delicious! Made the recipe exactly as posted, and it turned out great. However, there are two things that weren't clear: what to do with the vanilla essence still left after the soaking, and what crust setting to use. I ended up throwing the left-over essence away and for safety chose a light crust setting. (Just as well or the crust may have been way too dark.)

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    Read All Reviews (4)


    Nutritional Facts for Vanilla Raisin Bread (ABM)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 186.5
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 1.8 g
    Cholesterol 20.7 mg
    Sodium 217.7 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 1.2 g
    Sugars 7.4 g
    Protein 4.8 g

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