Joyce's cinnamon raisin bread

Yield: 1 servings

Measure Ingredient
\N \N -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

*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!

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