Vanilla Raisin Bread (ABM)
  • 2/3 cup raisins soaked in 3 tablespoons vanilla for at least one hour*
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • 3 tablespoons butter or margarine
  • 2 tablespoons granulated sugar
  • 3 1/2 cups white bread flour*
  • 1 teaspoon ground cinnamon (optional)
  • 1 1/2 teaspoons active dry yeast
  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Sweet setting and start machine.
  2. Makes one (1 1/2 pound) loaf.
  3. If you don't have time to soak the raisins for one hour you can microwave the raisins and vanilla for 1 minute on HIGH or MEDIUM-HIGH in a microwave-safe bowl. - Cook's Clever Tip provided by Connie Kissel of Winnipeg, Manitoba, Canada.
  4. *Webmaster: I have the Cuisinart Convection Breadmaker & I don't know if this made the difference, but I only added 3 cups of flour and the dough was perfect.
  5. With my other bread machines I held back 1/4 to a 1/2 cup of flour, then adding as necessary during the first kneading cycle to achieve a good quality dough. Soft but not to sticky to touch.
This was by far the best raisin bread I have ever made! Joyce'S Fine Cooking