Cinnamon-Raisin Bread
For an extra cinnamon kick, drizzle with Cinnamon Glaze
(page 70).
Extra Large Loaf (2 pounds)
1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups Gold Medal
®
Better for Bread™ flour
1/4 cup sugar
2 teaspoons salt
1 1/4 teaspoons ground cinnamon
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
3/4 cup raisins
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal
®
Better for Bread™ flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
3/4 cup raisins
Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
2 cups Gold Medal
®
Better for Bread™ flour
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon ground cinnamon
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup raisins
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.
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