fluffy raisin bread



i have always loved raisin bread.   toasted and hot, this bread is nothing short of fabulous.  it is one of the all-time breakfast offerings that almost everyone asks for time and again.  this bread was made in my Cuisinart bread-maker   it is tall and not dense.  i sliced half of this loaf and placed it in the freezer for another time.  the bread freezes well and retains its nice texture.

the recipe for this bread comes from 80 recipes for your bread-maker by Richard Ehrlich. to make the bread: measure out 3/4 cup of raisins. begin by soaking 3 tablespoons (from the 3/4 cups) of raisins in boiling water for about 10 minutes.  set aside until later in the recipe.

next, place the following ingredients in your bread-maker in this order:  1 3/4 cups water, 4 cups bread flour, 6 tablespoons whole wheat bread flour, 1/4 cup brown sugar, 1/4 stick butter which has been cut into tiny pieces, 2 eggs, 1/2 teaspoon salt, and 1 1/4 teaspoons active dry yeast.

set the machine on the basic setting, medium loaf size, and medium crust.  allow to process.

when the bread-maker pings for additions, add in the drained raisins with the rest of the other raisins, and 1 teaspoon cinnamon. return to the process.  when the bread-maker pings for a second time, brush the top of the loaf with egg beaters or a beaten egg.  i used egg beaters.  continue to process.

when the loaf is done, place on a wire rack to cool.  option:  add 2 tablespoons sugar.

serve with all of your favorite breakfast selections.


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