Cinnamon and Raisin Bread

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.

• Ready In: 3 hrs 10 mins
• Yields: 1 loaf

Ingredients

• 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

Directions

1. Put everything in your bread bucket in the order given, except for the raisins.
2. Place the bucket in the machine.
3. Bake on the fruit/nut rapid setting.
4. Add the raisins at the beep.
5. 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.