Ingredients
1 1/8 cup water
2 tbsp butter or margarine
2 tbsp sugar
1 tsp salt
3 tsp gluten
3 cup bread flour
2 1/2 tsp red star yeast
3/4 cup raisins
1 tbsp ground cinnamon
Directions
Have liquid at room temperature (or microwave for 60 seconds)
* FOR HITACHI Add water/butter to pan, then add flour, sugar, salt
and yeast. Program for "mix bread", set crust selection at medium.
Press start.
Mix raisins and cinnamon together in small bowl. After mixing has
begun about 3 minutes into mixing, add 1/3 of raisins to pan. Wait
another 3 minutes, and 1/3 of raisins to pan, wait another 3 minutes
and add remaining raisins to pan. That way raisins should be evenly
distributed throughout the loaf.
Variations:
Raisin Bread Apricot Bread Orange Raisin
Mixed Dried Fruit 3/4 Cup 3/4 Cup diced
3/4 Cup raisin 3/4 Cup diced raisins
: apricots 1/2 ts grated mixed dried fruit
orange peel
This recipe works great in the Hitachi. Other machines will have to
convert to their machines specifications for water, flour, and yeast
ratios, and add ingredients according to manufactures instructions.
Makes a 1 1/2 loaf - usually 7" to 9" tall, depending on humidity.
Source: The Bread Machine Cookbook by Donna Rathmell German Typed by
Dale/Gail Shipp
Servings: 1 servings
Cinnamon Raisin Bread (1 1/2 Loaf) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written cooking instructions as a concept can be observed back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals on the tables of the rich people of the period. Over the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and as a result chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes of the day. The introduction of television gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cinnamon Raisin Bread (1 1_2 Loaf) recipe.
