The Best Raisin Bread for Bread Maker Machine
Indulge in the comforting aroma and flavor of freshly baked raisin bread with "The Best Raisin Bread for Bread Maker Machine." This recipe is your go-to for perfectly moist, flavorful bread made effortless with the help of your bread maker. Featuring wholesome ingredients like milk, butter, and a touch of cinnamon, this sweet bread is studded with tender, juicy raisins for bursts of fruity sweetness in every slice. With just five minutes of prep time and a straightforward process, this recipe allows your bread maker to do all the work—from kneading to baking. Customize the crust to your preference and enjoy this versatile loaf as a breakfast treat, a snack, or the base for French toast. Perfect for beginners and seasoned bread enthusiasts alike, this is the ultimate raisin bread to elevate your baking game.
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Recipe Information
Ingredients
- 240 ml Milk
- 40 grams Butter
- 1 large Egg
- 390 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Salt
- 1.5 teaspoons Cinnamon
- 2.25 teaspoons Active dry yeast
- 120 grams Raisins
Instructions
Start by ensuring all ingredients are at room temperature.
Add the ingredients into the bread pan of your bread maker in the following order: milk, butter (cut into small pieces), egg, all-purpose flour, sugar, salt, and cinnamon.
Make a small well in the center of the flour and add the active dry yeast, ensuring it does not touch the wet ingredients directly.
Place the bread pan securely into the bread maker and close the lid.
Select the 'Sweet Bread' setting or the closest equivalent on your bread maker. Set the crust color to your desired preference (light, medium, or dark).
When the machine beeps to signal the 'Add Ingredients' stage (typically during the kneading process), add the raisins.
Let the bread maker complete its cycle, mixing, rising, and baking the bread.
Once the cycle is complete and the bread is baked, carefully remove the bread pan from the machine and let the bread cool in the pan for about 10 minutes.
Gently remove the bread from the pan and place it on a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 461.0 g | 168% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 141.5 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 513 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
