Oatmeal Maple-Pecan Breakfast Bread

Yield: 1 loaf

1 1/2 POUND LOAF
3 cups bread flour
1 cup 80F water (plus 2 tablespoons)
1 cup oatmeal
1/3 cup maple syrup
1 tablespoon vegetable oil
2 1/4 teaspoons Active Dry Yeast
2 teaspoons cinnamon
1 teaspoon salt
1 cup pecans
1 cup raisins

2 POUND LOAF
4 cups bread flour
1 1/3 cups 80F water
1 1/4 cups oatmeal
1/2 cup maple syrup
5 teaspoons vegetable oil
1 tablespoon Active Dry Yeast
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 1/4 cups pecans
1 1/4 cups raisins

Place ingredients, except pecans and raisins, in pan in order specified by owner's manual. Select basic cycle and medium/normal crust. Add pecans and raisins 5 minutes before end of last kneading cycle. Check dough consistency after 5 minutes of kneading, making adjustments, if necessary.