recipelink.com Chat Room Recipe Swap - 2001-06-09
From: recipelink.com

Cinnamon Raisin Bread
Source: Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
Yield: 6 Servings

1 cup plus 3 tbsp warm water
1 tbsp butter or margarine, softened
2 1/4 cups bread flour
1 1/2 tbsp sugar
1 tsp salt
1 tsp cinnamon
1 1/8 tsp active dry yeast
1 tbsp dry milk
1 cup raisins
1/2 cup chopped walnuts

In a large bowl, thoroughly mix 1 cup flour, sugar, salt, yeast and dry milk. Combine water and butter, and add to dry ingredients. Mix thoroughly. Add remaining flour 1/4 cup at a time to make a manageable dough.

Turn dough out on lightly floured pastry cloth or board and knead until smooth and elastic. Place dough in lightly greased bowl, turning to grease top. Cover and let rise in a warm place until doubled (45 minutes to an hour).

Punch down and knead in raisins, walnuts and cinnamon. Return dough to greased bowl and let rise again until doubled (about 30 minutes). Punch dough down and shape into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Cover and let rise until doubled (30 minutes). Bake in 350 degree oven for 45-50 minutes.

* This recipe works very well in automatic bread machines. Follow the directions for your particular machine.