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Title: Cinnamon Raisin Bread
Categories: Bread
Yield: 6 Servings
| 1 | c | Plus 3 Tbsp warm water |
| 1 | tb | Butter or margarine, softened |
| 2 1/4 | c | Bread flour |
| 1 1/2 | tb | Sugar |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 1/8 | ts | Active dry yeast |
| 1 | tb | Dry milk |
| 1 | c | Raisins |
| 1/2 | c | 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).
Puch 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 breadmakers. Follow the directions for your particular machine.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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