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Raisin Bread

The perfect breakfast bread, this raisin loaf is made in the bread machine. Slice and toast, serve with butter or jam.
Yield 1 loaf

Ingredients

Small Loaf (1 pound)

  • 3/4 cup water
  • 2 tablespoons vegetable oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/4 cups bread flour
  • 1/3 cup raisins
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2 pounds)

  • 1 cup water
  • 3 tablespoons vegetable oil
  • 4 teaspoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 2 teaspoons ground cinnamon
  • 3 cups bread flour
  • 1/2 cup raisins
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2 pounds)

  • 1 1/3 cups water
  • 1/4 cup vegetable oil
  • 2 tablespoons granulated sugar
  • 2 teaspoons fine salt
  • 1 tablespoon ground cinnamon
  • 4 cups bread flour
  • 2/3 cup raisins
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature.
  • Add ingredients in order recommended by bread machine manufacturer. Select Basic Cycle or Sweet Cycle, and medium/normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
  • When cycle is complete, carefully remove bread from pan; let cool on wire rack before slicing.