Cinnamon Raisin Bread (see? told ya i'd get to it)
The smell of a fresh loaf of bread baking merrily away is one of the things that will instantly put a smile on the face of everyone who comes through the door. It's better stuff. Oh, I forgot, you have to actually slice this yourself. Wah-wah-wah. No preservatives used here. No xanthan gum or any other laboratory stuff that gets thrown into commercial loaves. Just good solid food.
This one is a perennial favorite here. The kids love it. It's great in the afternoon, lightly toasted and smeared with cream cheese and home made jam or preserve.
You can easily substitute any kind of dried fruit (or for a little slice of heaven use crystallized ginger) for the raisin and the food police will not track you down, at least not yet.
1 1/4 cup water
1 tablespoon powdered milk (or use 1 1/4 cup skim milk)
2 tablespoons shortening
2 tablespoons sugar (I use the vanilla sugar that's in the pantry)
1 1/4 teaspoons salt
3 1/3 cup all purpose flour (bread flour works fine too, so does whole wheat, just not stone ground stuff for this recipe)
1 1/2 teaspoon ground cinnamon
1/4 cup raisins
Put the first eight ingredients into the baking pan of the bread machine in the order listed.
Set it for Sweet Bread
Pick your crust color (mine's stuck on dark)
Turn it on.
When the first mix and kneading is finished add in the raisins. (mine beeps twice for this stage)
Walk away for three and a half hours.
Cool in the baking pan for 20 minutes. Remove from the pan. Cool another half hour before slicing.