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Title: Margaret's Buttermilk Raisin Bread
Categories: Breadmaker Bread Dairy
Yield: 1 Loaf
| 3 | tb | Dry buttermilk powder |
| 7/8 | c | Water |
| 1 | Egg | |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 1/3 | c | Butter or margarine |
| 1/4 | ts | Baking soda |
| 2/3 | c | Raisins |
| 1 1/2 | ts | Yeast |
Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
This bread earns rave reviews from all tasters! It's very moist and tender, and is delicious toasted. Our friend Margaret loved it at first taste. In fact, shortly after that she purchased a bread machine. It *really* is that good. (Note: For the rapid-baking 1-pound Welbilt machine, reduce the butter to 1 1/2 tablespoons and the raisins to 1/3 cup.)
This is a delicious buttermilk loaf! I like to put the raisins in at the "beep" so they don't get smushed up. :)
SOURCE: Bread Machine Magic
Posted on GEnie Food & Wine RT Jun 08, 1993 by J.APPLEBURY [AppleDebbie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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