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
We are able to track the history of meal recipes back into history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Roman cooks made use of many aromatic flavours, including many that are still in use today like bay, fennel and parsley. As we move on, there are a couple of interesting recipe books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is popular today, but rather accounts of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like parsley and basil. The introduction of these new tastes caused an eruption in books on cooking, many of which are now in private cookery archives. By the advent of the 20th century, recipe publications are in high demand, as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cinnamon Raisin Bread (1 1_2 Loaf) recipe.
