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See instructions for exact
-amounts for small; medium,
-and large loaves and for
-variations
From: rlinehan@magnus.acs.ohio-state.edu (Ruth A Linehan)
Date: 4 Aug 1994 20:31:07 -0400
Taken from “The Bread Machine” Cookbook, by Donna Rathmell German — I
found this to be one of my favorite recipes from this book. It has many
varieties of recipes and is well worth purchasing. RAISIN BREAD
Small Loaf Medium Loaf Large Loaf Water
1/2 cup + 1 tbs. 3/4 cup 1 1/8 cups Margarine/butter 1 tbs 1
1/4 tbs 2 tbs Sugar 1 tbs 1 1/3 tbs 2 tbs Salt 1/2 tsp 2/3 tsp 1
tsp Bread Flour 1 1/2 cups 2 cups 3 cups Yeast 2 1/2 tsp 2 1/2 tsp 2 1/2
tsp
At the beep: (or following the first kneading) Raisins 6 tbs. 1/2 cup 3/4
cup
Variations: All ingredients are put in the machine when it beeps (or during
the rest period after the first kneading) CINNAMON RAISIN Raisins 6 tbs 1/2
cup 3/4 cup Cinnamon 1 1/2 tsp 2 tsp 1 tbs APRICOT BREAD dried
diced apricots 6 tbs 1/2 cup 3/4 cup MIXED DRIED FRUIT dried mixed fruit,
diced 6 tbs 1/2 cup 3/4 cup ORANGE
RAISIN Raisins 6 tbs 1/2 cup 3/4 cup grated orange peel 1 1/4 tsp 1/3 tsp
1/2 tsp
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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