Breadmaker Instruction Manual

SWEET

Raisin Bread

What better bread to wake up to in the morning! Warm from the bread maker or

toasted, a great way to start the day.

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ oz. (1¼ cup + 1

Tbsp.)

WATER, 80° F 12½ oz. (1½ cups +

1 Tbsp.)

2 Tbsp. BUTTER or MARGARINE 2 Tbsp.

3 ⅓ Cups BREAD FLOUR 4 Cups

2 Tbsp. DRY MILK 2 Tbsp.

2 Tbsp. SUGAR 2½ Tbsp.

1½ Tsp. SALT 1¾ Tsp.

1 Tsp. GROUND CINNAMON 1¼ Tsp.

2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

YEAST

2 Tsp.

¾ Cup RAISINS 1 Cup

¼ Cup CHOPPED NUTS (optional) ⅓ Cup

SUPER RAPID 1.5 lb. and SUPER RAPID 2 lb.

Use your recipe of choice and add 1 teaspoon yeast for those recipes using yeast.

QUICK

Nut Bread

This is the master recipe of which variations can be created as provided below.

Always make sure to grease the inside of the bread pan and knead bars with

shortening before adding ingredients and allow the bread to cool in the bread pan on

a rack for at least 15 minutes to ensure a good release.

1½ Pound Loaf INGREDIENTS

4 Tbsp. VEGETABLE OIL

6 oz. (¾ cup) MILK

2 EGGS, large

2½ Cups ALL PURPOSE FLOUR

1 Cup SUGAR

2½ Tsp. BAKING POWDER

½ Tsp. BAKING SODA

1 Tsp. SALT

½ Cup CHOPPED NUTS