Title: Cinnamon Raisin Nut Bread
Categories: Breadmaker Grain
Yield: 1 Loaf

1 LB. LOAF
1/3	c	Water
2/3	c	Sourdough culture
1	tb	Margarine or butter
1	tb	Sugar
1	ts	Cinnamon
1/2	ts	Salt
2	c	White bread flour
1	ts	Yeast
		*See note at bottom
1/3	c	Raisins**
1/4	c	Chopped walnuts**
1 1/2 LB. LOAF
1/2	c	Water
3/4	c	Sourdough culture
1 1/2	tb	Margarine or butter
1 1/2	tb	Sugar
1 1/2	ts	Cinnamon
3/4	ts	Salt
3	c	White bread flour
1 1/2	ts	Yeast
		*SEE note at bottom
1/2	c	Raisins**
1/3	c	Chopped walnuts**
2 LB. LOAF
2/3	c	Water
1	c	Sourdough culture
2	tb	Margarine or butter
2	tb	Sugar
2	ts	Cinnamon
1	ts	Salt
3 1/2	c	White bread flour
2	ts	Yeast
		*SEE note at bottom
1/2	c	Raisins**
1/2	c	Chopped walnuts**
		*NOTE - water or flour - add 1 tbsp. at a time if and as nee
		**Add raisins and nuts at the beep or appropriate time for y

SOURCE: Worldwide Sourdoughs From Your Bread Machine by Donna Rathmell German and Ed Wood, copyright 1994, ISBN #1-55867-095-5. Formatted into MM by Ursula R. Taylor. At first glance, you may think that a sweet bread such as cinnamon raisin would not blend with a sourdough, but it does quite well. Adjust cinnamon to taste if desired...(This was just above the recipe in the cookbook.) This recipe is in the chapter titled "pushbutton" Sourdoughs. Directions for Sourdoughs with the Addition of commercial yeast. 1. Remove the entire culture from the refrigerator. 2. Discard (or give to a friend) 1 cup of the culture and replace it with 1 cup of bread flour and a scant cup of water. The consistency of the starter should be similar to a thick pancake batter. 3. Warm the starter in a proofing box or other warm, draft-free location at 85 for about 8 hours. 4. Measure the required starter for your recipe and add it and all other ingredients to the machine in the normal way. (Dak and Welbilt machine oners should read recipes from the bottom up, beginning with yeast.) 5. Feed or replenish your sourdough starter with 1 to 2 cups of bread flour and an equal amount of water. Warm the culture for 45 minutes at 85 and then return to the refrigerator.

From: Lorelia

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