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Cinnamon Oatmeal Raisin Bread, 2 lb.
A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant oatmeal.
13 fl ounces (1½ cups + 2 tablespoons) milk, 80°F
2 tablespoons butter or margarine
3¼ cups bread flour
1 cup oats, quick or old fashioned
2 tablespoons brown sugar, packed
1½ teaspoons salt
1¼ teaspoon ground cinnamon
2¼ teaspoons active dry yeast
- or -
2 teaspoons bread machine/fast rise yeast
⅔ cup raisins
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. Add raisins and nuts when alert sounds during the knead cycle. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.
**SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the outside edge of pan, on top of dry ingredients, away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4.