Cinnamon Raisin Bread

by Tony van Roon

A cinnamon raisin bread with a little whole wheat flour and honey
to make a wonderfully moist and delicious bread.

1 POUND LOAF	INGREDIENTS	1 1/2 POUND LOAF
2/3 cup	water, warm	1 cup
2 tablespoons	butter or margarine, cut-up	3 tablespoons
1	egg, large (scant 1/4 cup)	1
2 tablespoons	honey	3 tablespoons
2 cups	bread flour	2 3/4 cups
1/2 cup	whole wheat flour	3/4 cup
1 tablespoon	packed light brown sugar	2 tablespoons
1 tablespoon	powdered dry milk	2 tablespoons
1 teaspoon	salt	1 1/2 teaspoons
3/4 teaspoon	cinnamon	1 teaspoon
1 1/2 teaspoons	Fleischmann's Bread Machine Yeast	2 teaspoons
2/3 cup	Sun-Maid Raisins	1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. This is supposed to be a soft and sticky dough. Do not add flour, as the bread will become tough.

Remove baked bread from pan and cool on wire rack.

PER SERVING: 250 calories, 7g protein, 47g carbohydrate, 4g fat, 2g dietary fiber, 340mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)

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