YOU WILL NEED:
- ONE CUP BUTTERMILK, PLUS 2 TBSP
- 3 TBSP BUTTER, CUT UP INTO SMALL PIECES
- 1 TSP NUTMEG
- 3 TSP CINNAMON
- 3 TBSP SUGAR, PREFERABLY BROWN
- 1/2 TSP SALT
- 2 1/2 CUPS BREAD FLOUR
- 1/2 CUP WHEAT FLOUR
- 1 TSP BREAD MACHINE YEAST
- 3/4 CUP RAISINS
ADD INGREDIENTS TO BREAD MACHINE AS DIRECTED, EXCEPT FOR RAISINS. USE LIGHT CRUST, REGULAR SETTING, AND CHECK FOR DOUGH CONSISTENCY AFTER 5 MINUTES. IF YOUR MACHINE BEEPS FOR ADD-INS, ADD RAISINS THEN. IF NOT,
5 MINUTES AFTER SECOND KNEADING STARTS, ADD RAISINS.
NOTES: TO KEEP RAISINS FROM STICKING TOGETHER, OR "CLUMPING", PUT THE
RAISINS IN A BAGGIE WITH 1 TSP BREAD FLOUR AND SHAKE. THIS WAY, RAISINS WILL BE THROUGHOUT YOUR BREAD. DO NOT USE "BAKING RAISINS", AS THEY
WILL FALL APART. THIS BREAD IS ALSO GOOD WITH 1/2 CUP BITS AND PIECES
OF WALNUTS, OR PECANS, ADDED WHEN THE RAISINS ARE ADDED. ALSO, TRY A POWDERED SUGAR ICING, VERY GOOD! USE ONE CUP POWDERED SUGAR, 1 TSP VANILLA, AND ADD MILK 1 TSP AT A TIME WHILE STIRRING. NEEDS TO BE FAIRLY THICK, OR WILL NOT HARDEN AT ALL. DRIZZLE OVER MOSTLY COOLED BREAD AND LET ICING RUN DOWN SIDES. ENJOY!
