You might try tossing the raisins in a small amount of flour
before adding them to the bread dough. If I understood the
recipe, you are adding the ingredients to the bread dough
and finishing the mixing cycle. Usually I just take the
bread out, add butter and cinnamon sugar, roll up and put in
a bread pan to rise. Then I bake the bread on the oven to
make Cinnamon Swirl Bread. Your recipe sounds interesting
and one that I plan on trying.
Mary
> --------------- MESSAGE bread-bakers.v098.n036.11 ---------------
>
> From: "Pam M. Archer" <archer@utxvms.cc.utexas.edu>
> Subject: sweet dough swirl question
> Date: Wed, 29 Apr 1998 20:13:21 -0500
>
> Hi,
>
> I recently made the sweet dough swirl bread posted here by Breadmachine
> Magic. I used the raisen setting and I the beep took out the dough,
> flattened it on a plate, filled it, rolled it up and sort of swirled it
> back into the machine. I used a filling of brown sugar, cocoa, cinnamon,
> and raisens that I've used in a quick bread. The bread turned out tasty,
> but a lot of the filling concentrated on the bottom, especially the
> raisens. Also, it didn't rise all that well (I used bread flour). I'm
> wondering where I might have gone wrong? I really like the concept of this
> bread. It would be a great gift bread. Can anyone give me some more tips?
>
> Thanks a bunch,
> Pam
>
>