MIDNIGHT SUN BREAD

"This is an outstanding bread! It has a delicate, cake-like texture and combines the orange and caraway flavors which are popular in so many Scandinavian breads. It's also good toasted."

SMALL - 1 POUND LOAF:
3/4 to 7/8 cup buttermilk
1 1/2 tablespoons butter margarine
1 1/2 tablespoons honey
1 teaspoon salt
2 cups bread flour
2 teaspoons grated orange rind
1 teaspoon caraway seeds
1/3 cup raisins
1 1/2 teaspoons RED STAR active dry yeast

MEDIUM - 1 1/2 POUND LOAF:
1 1/8 to 1 1/4 cups buttermilk
2 tablespoons butter margarine
2 tablespoons honey
1 1/2 teaspoons salt
3 cups bread flour
1 tablespoon grated orange rind
1 1/2 teaspoons caraway seeds
1/2 cup raisins
2 teaspoons RED STAR active dry yeast

LARGE - 2 POUND LOAF:
1 1/2 to 1 5/8 cups buttermilk
3 tablespoons butter margarine
3 tablespoons honey
2 teaspoons salt
4 cups bread flour
1 1/2 tablespoons grated orange rind
2 teaspoons caraway seeds
2/3 cup raisins
2 1/2 teaspoons RED STAR active dry yeast

Place all ingredients in bread machine pan, using the least amount of liquid listed in the recipe for each size loaf.

Select Light Crust setting, and press Start.

Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

After the baking cycle ends, remove bread from pan, place on a cooling rack, and allow to cool 1 hour before slicing.

CRUST: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Sweet Bread; Raisin/Nut

Source: Bread Machine Magic by Linda Rehberg and Lois Conway