HOLIDAY BREAD
Follow instructions on page 33 for Cinnamon Raisin Bread.
Set the breadmaker on the Sweet program for best results.
f HOLIDAY BREAD
1 Pound
1
11½Pounds
Water (80°F/27_C) _4cup ½ cup
Milk (room temperature) _4cup ½ cup
Oil 4 tsp 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1_ tsp 2 tsp
Sugar 3 tbsp ;4 cup
Bread Flour 2 cups 3 cups
Active DryYeast 1½ tsp 2¼ tsp
Candied Fruit _4cup ¼ cup
Walnuts ¼ cup ½ cup
DO NOT use this recipe on the Delay Timer Program.
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CINNAMON RAISIN BREAD
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CINNAMON RAISIN BREAD (D)
1 Pound 1½ Pounds
Water (80°F/27_C) _4cup 1 cup
Oil 1 tbsp 1½ tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1½ tsp
Light Brown Sugar 1_ tbsp 2_ tbsp
Dry milk 1 tbsp 1½ tbsp
Bread Flour 2;4 cups 3 cups
Active DryYeast 1_4tsp 2¼ tsp
Cinnamon 1 tsp 2 tsp
Raisins _4cup _ cup
Walnuts ¼ cup ½ cup
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NOTE: If using Rapid Program, use the above ingredients, but increase the yeast to 2¼ tsp for 1 pound
loaf and 2_4 tsp for 1_4pound loaf. Add all the ingredients at the beginning of the cycle.
(D) If using timer to delay bread, use the same amounts of all ingredients. Add all the ingredients when
you set the timer. Use cool water (70°F/20_C).
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Method
1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.
Place all ingredients, in the order listed, except the raisins, nuts and cinnamon, into the bread pan.
2. Place the bread pan into the breadmaker, close the lid.
3. Select Sweet Bread Program. Select the light baking control
4. When the beeper sounds 4 times, open the lid and sprinkle the raisins, nuts and cinnamon quickly
and evenly over the dough. Close the lid to continue the program.
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