If you follow me on Twitter and Instagram, I’m sure you’ve seen how I’ve been baking up a storm with my handy dandy bread machine. I bought this thing more than 10 years ago and it’s still serving me well. It took nothing more than me noticing that my jar of bread machine yeast expires in November to start using it up. I HATE wasting ingredients and the bigger issue….why am I not baking bread more often! Also about to expire? A big ol’ package of raisins. Naturally, Bread Machine Cinnamon Raisin Bread!
So, how’s it taste?
Just like good ol’ fashioned cinnamon raisin bread should! I’m used to the store-bought kind that has a cinnamon swirl, but I really liked the simplicity of this version. There’s nothing better than hot out of the oven bread that melts your pat of butter instantly.
I tend to overindulge every time I bake bread, but hey, I love all ze carbzz!
Can you blame me?
Have you smelled baking bread?
Lucky for you and me, a bread machine makes it super easy to have this smell (and tasty bread!) in your house every week. 🙂
Yield: 16 slices
Bread Machine Cinnamon Raisin Bread
2-pound loaf recipe
1 1/2 cups water
2 tbsp. butter, softened
4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/4 tsp. bread machine yeast
1 cup raisins
1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer (usually wet ingredients, dry ingredients, then yeast). Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.
Optionally, use your Dough cycle setting and bake the bread in a loaf pan. Grease a loaf pan with cooking spray. Add the kneaded dough from the dough cycle into the pan (don't forget to remove the blade that can sometimes come out with the dough). Spray a sheet of plastic wrap with cooking spray and lightly cover the dough in the pan (cooking spray side down). Let the dough rise again for 1 hour. Bake in 350F-preheated oven for 30 to 35 minutes. Remove loaf from pan and cool completely on a wire rack.