Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Water |
| 2 tablespoons | Butter, margaine or oil |
| 2 teaspoons | Salt |
| 2 teaspoons | Cinammon |
| 3½ cup | Bread flour |
| 3 tablespoons | Sugar |
| 2 tablespoons | Dry milk |
| 1 cup | Nuts (optional); chopped |
| 2½ teaspoon | Yeast |
| 1 cup | Raisins |
For large (1½ pound) loaf.
Place all ingredients except raisins in pan in order given.
Use nut/fruit setting, adding raisins when machine chimes.
If raisins do not mix into dough properly, try dusting them lightly with flour next time.
We actually prefer this bread made with dates instead of raisins.
Recipe By : Adapted from Regal Breadmaker Book Posted to Digest bread-bakers.v096.n054 Date: Sun, 3 Nov 1996 09:40:01 -0500 From: "Bill Hatcher" <bhatcher@...>