Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan (except walnuts and raisins) in the order recommended by manufacturer. Select basic cycle and medium/ normal crust. Walnuts and 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. Remove bread when cycle is finished; cool on wire rack before slicing.
Get Traditional Bread Making Method here.Due to the low volume of this loaf, the medium recipe can be used in a small machine.Photo byTexan Erin.