Judy -
Here is a good one in which I frequently substitute dates for the raisins.
I usually use pecans because we get so many from the trees on our place
here, but am sure walnuts would work just as well.
Enjoy.
---
Bill Hatcher
bhatcher@beldar.com
Southampton County, Virginia, USA
>
> From: "Mike & Judy Ruzich" <ruzich@laf.cioe.com>
> Subject: cinnamon bread
> Date: Sat, 26 Sep 1998 09:11:57 -0500
>
>
> About a month ago my computer crashed and I lost every single one of
> my bread recipes. I'm looking for a MOIST cinnamon raisin bread
> (maybe with some walnuts?). I'm using a WestBend machine (makes 1
> 1/2 pound loaves), but I'm not sure if that matters or not. ANY help
> would be greatly appreciated.
>
> Thank you,
> Judy
>
>
> Judy Ruzich
* Exported from MasterCook *
Cinnamon-Raisin Bread
Recipe By : Adapted from Regal Breadmaker Book
Serving Size : 10 Preparation Time :4:20
Categories : Bread Machine To/From Breadlist
To/From Eat-L
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups water
2 tablespoons butter -- margaine or oil
2 teaspoons salt
2 teaspoons cinammon
3 1/2 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 cup nuts (optional) -- chopped
2 1/2 teaspoons yeast
1 cup raisins
For large (1 1/2 pound) loaf.
Place all ingredients except raisins and nuts in pan in order given.
Use nut/fruit setting, adding raisins and nuts when machine chimes.
If raisins do not mix into dough properly, try dusting them lightly with
flour next time. Also add raisins/nuts slowly, rather than all at once.
We actually prefer this bread made with dates instead of raisins.
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