Joyce's cinnamon raisin bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Joyce Burton | ||
| 1¼ | cup | Buttermilk |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Canola oil* |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Cinnamon |
| 2 | cups | Whole wheat flour |
| 1½ | cup | Bread flour |
| 1 | tablespoon | Vital gluten |
| 2 | teaspoons | Red Star Active Yeast |
| 1 | cup | Raisins; floured |
Directions
*I may have used only 1 tablespoon of the oil (can't remember).
Since I like a lighter crust, I made this in my Zoji on the "Basic White Bread" setting with baking degree set on "Light," instead of on the "Raisin Bread Setting." I floured the raisins and added them 30 minutes after the kneading started.
I know I had to add additional water, until the dough "looked right," but I didn't measure it. I may have added as much as one-fourth cup.
This made a beautiful loaf....almost to the top of the pan. The next time I make it, I'll try to remember to write down the amounts!