Food Processor Raisin Nut Bread

Check your food processor manual for bread dough specifics.

1/2 cup raisins
1/2 cup water
3 cups all-purpose flour
1 teaspoon salt
1 package quick-rise yeast
3 tablespoons margarine, cut into pieces
2 tablespoons honey
3/4 cup warm water (90F)
1/4 cup chopped pecans

Soak raisins in 1/2 cup water for 10 minutes; drain.

Lock bowl in place and insert blade (refer to manual to determine correct one.) Add flour, salt, yeast and margarine. Cover bowl and process 20 seconds.

Dissolve honey in 3/4 cup warm water. Start machine; pour liquid in a steady stream through feed tube. Process until dough cleans bowl sides. If dough is sticky, add 1 tablespoon of flour at a time, processing for 10 seconds, until dough cleans bowl but is soft. If too dry, add 1 tablespoon of water at a time, processing 10 seconds, until dough is soft. Knead 60-80 seconds. If using a small processor, halve dough and process each half 60 seconds; recombine.

Add raisins and nuts to dough; pulse 5-7 times. Shape into a ball; place in a greased bowl, turning once to coat. Cover with a damp, non-terry towel; let rise in a warm (95-100F) place until doubled. Punch down, cover and let rest 10 minutes.

Shape into a loaf, place in a greased 9x5x3-inch pan. Cover; let rise until doubled.

Bake in a preheated 400F oven 10 minutes. Reduce temperature to 350°F and bake 25 minutes more. Remove from pan; cool on rack.

Makes 1 loaf, or 16 servings
Source: Kansas Wheat Commission