Speaking of coffee, what's a better companion for your morning cuppa than a nice slice of fresh-baked cinnamon raisin bread? I love, love my bread machine. However, I rarely use it to bake a loaf from start to finish. Most often, I use to to make dough balls that I then shape into rolls, buns, pizza crusts, ect. The reason I avoid baking loafs in the machine is the size of the bread pan, which produces over-sized slices too large for a sandwich. But larger slices compliment this breakfast bread perfectly. I've made this recipe in the neighborhood of 50 times, and it has never failed me.
CINNAMON RAISIN BREAD
- 1 c. plus two tbsp water
- 2 tbsp butter, softened to room temperature
- 3 c. bread flour
- 3 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 1/2 yeast, quick active dry or bread machine
- 3/4 c raisins
2. Set your bread machine to run it's basic loaf cycle. Set it to a medium crust. I've done light crusts with this recipe in the past, and have found a darker crust recipe makes for better slicing.
3. Add the raisins at the Raisin/Nut signal. If your machine does not have a Raisin/Nut signal, as mine does not, add them when the machine starts kneading the dough for the second time.
4. After machine has finished, remove bread and allow to cool on a rack overnight. Wake up the next morning to a delicious breakfast!
Source: Betty Crocker Best Bread Machine Cookbook