If you follow my blog regularly you will remember that for Christmas this year I received a breadmaker machine and successfully used it to make my first delicious loaf (and second loaf) of homemade bread, Milk & Honey Bread to be precise. For my second type of bread making experience we chose a sweet variety, cinnamon-raisin. The first loaf was sadly gobbled up by our pesky beast of a dog off the counter but luckily this recipe is so easy and fool-proof that it came out perfectly the second time around too. This time we used it for toast, super amazing french toast, and nibbling on cold straight from the loaf. There’s not need to buy supermarket bread again have now proclaimed!

Bread Machine Cinnamon-Raisin Bread

Recipe By: Betty Crocker, 2014
Prep Time: 10 min
Total Time: 3 hr 40 min

Servings: 1 loaf

Ingredients:

• 1 cup water
• 2 Tbsp. butter or margarine, softened
• 3 cups bread flour
• 3 Tbsp. sugar
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 2 1/2 tsp. bread machine yeast (I use Fleischmann’s Rapid-Rise)
• 3/4 cup raisins

Directions:
1. In your bread machine pan add the water and butter first. Carefully add the dry ingredients on top: flour, sugar, salt and cinnamon. Make a small indent in the dry ingredients and slowly add in the yeast ensuring it does not come in contact with the liquid ingredients. DO NOT add raisins yet.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color.

3. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack at least 10 minutes before slicing.