This dark, rich bread is scrumptious! Try it for breakfast, either plain or toasted. (Note: If you have a machine with a regular baking cycle or under 3 hours, you may need to reduce the amount of butter by half or switch to the Whole Wheat cycle if you find it didn't rise well the first time.)
1 Pound (small) |
1 1/2 Pound (medium) |
2 Pound (large) | |
| Buttermilk | 5/8 to 3/4 cup | 7/8 to 1 cup + 1 tablespoon | 1 1/4 to 1 3/8 cups |
| Egg | 1 | 1 | 2 |
| Salt | 3/4 teaspoon | 1 teaspoon | 1 1/2 teaspoons |
| Butter or Margarine | 1/4 cup | 1/3 cup | 1/2 cup |
| Brown Sugar | 2 tablespoons | 3 tablespoons | 1/4 cup |
| Whole Wheat Flour | 1 cup | 1 1/2 cups | 2 cups |
| Bread Flour | 1 1/4 cups | 1 1/2 cups | 2 1/2 cups |
| Gluten, (Optional) | 2 tablespoons | 2 to 3 tablespoons | 1/4 cup |
| Raisins | 1/2 cup | 2/3 cup | 1 cup |
| Cinnamon | 3/4 teaspoon | 1 teaspoon | 1 1/2 teaspoons |
| Red Star brand active dry yeast | 1 to 1 1/2 teaspoons | 2 teaspoons | 2 1/2 teaspoons |
1. Place all ingredients in bread pan. Select MEDIUM CRUST setting. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid, 1 tablespoon at a time, until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.3. After the baking cycle ends, remove bread from the pan, place on cake rack and allow to cool for 1 hour before slicing.
CRUST: Medium
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Sweet Bread, Raisin Nut,Whole Wheat.
From: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS, (page 170) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
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