Cinnamon Raisin Bread

Along with buying a scone pan with some graduation money, I bought a bread machine. I LOVE THAT THING! The very first day, I made 3 loaves. There is nothing like fresh warm bread, and it's so easy!

I'm a huge fan of cinnamon raisin bread, and decided I'd give it a try. I used this bread for sandwiches, as well as French toast--all yummy!!!!


Recipe adapted from King Arthur Flour

For 1 1/2-Pound Loaf

INGREDIENTS

1 cup less 1 tablespoon milk
2 teaspoons vanilla
1 egg, beaten
2 tablespoons butter or margarine
1 teaspoon cinnamon
1 1/4 teaspoons salt
1/2 teaspoon baking powder
2 tablespoons sugar
2 1/2 teaspoons instant yeast
1 cup (4 ounces) white whole wheat
2 cups (8.5 ounces) King Arthur Unbleached All-Purpose Flour
2/3 cup cinnamon bites
3/4 cup raisins

Place all of the ingredients except the cinnamon bites and raisins into the pan of your machine as directed by manufacturer, program for raisin or mixed bread, and press Start. Add the bites and raisins at the signal. (If your machine doesn't have an "add-in" cycle, program it for basic or white bread, and add the chips about 5 minutes before the end of the final kneading cycle.) Yield: 1 loaf.

ENJOY!

And if you're wondering what's up with my mediocre photos recently, I've been crunched with time, so it might be the point and shoot more often and less staging--we'll see.