I'm no expert, but I would suggest reducing the sugar and not the
water, also the raisins have additional sugar content to feed the
yeast. Increasing the salt to 1 tsp might help as well because it
inhibits the yeast. Most of my bread machine recipes seem to call
for 1 tsp of salt as a general rule.
>Marie wrote:
>I have this recipe which I love the flavor and taste of but it keeps
>overflowing my bread machine. I have a Regal which makes to a 2
>pound loaf, this is only 1 1/2 lb loaf. I made it once per
>directions, I made it the second time cutting water down to 1/2 cup.
>The recipe still rose to beyond the pan. What a mess. Can someone
>.help?
Thanks,
Marie
Irish Raisin Bread
1 pk yeast (2 1/4 tsp)
1 Egg
3 cups Bread flour
1/4 cup butter
1/4 cup sugar
3/4 cup warm water
1 tablespoon cinnamon
1/2 cup warm milk
1/2 teaspoon salt
1 cup raisins
debbie