West Bend Raisin Bread

1 POUND LOAF
8 1/2 oz water, 90-100 degrees F
2 1/2 cups bread flour
2 tbsp dry milk
1 1/2 tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 tbsp butter or margarine
2 tsp active dry yeast OR 1 1/2 tsp bread machine yeast
3/4 cup raisins
1/2 cup chooped nuts (optional)

Add water to pan. Add flour, milk, sugar, salt, and cinnamon. Tap to level, push some into corners. Place butter in corners. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. Program for BASIC/SPECIALTY and desired color. Start Bread maker. When alert sounds during Kneading period, add raisins and nuts. Close cover. Cool on rack before slicing.