Vanilla Raisin Bread Abm
Fill your kitchen with the warm, comforting aroma of freshly baked Vanilla Raisin Bread, made effortlessly in your bread machine (ABM). This soft, slightly sweet loaf combines the richness of vanilla extract with bursts of natural sweetness from plump raisins, making it the perfect treat for breakfast or an afternoon snack. With just 10 minutes of prep and a hands-off baking process, this recipe is ideal for busy bakers who crave homemade goodness. The bread achieves a tender crumb thanks to ingredients like milk, butter, and a single egg, while bread flour ensures a robust texture. Whether enjoyed fresh out of the machine, toasted with a pat of butter, or stored for later, this versatile loaf is sure to become a family favorite. Perfect for pairing with coffee or tea, this Vanilla Raisin Bread offers bakery-level quality right at home.
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Recipe Information
Ingredients
- 200 ml Milk
- 2 teaspoons Vanilla extract
- 4 tablespoons Butter
- 1 Egg
- 3 cups Bread flour
- 4 tablespoons Sugar
- 1 teaspoon Salt
- 2.5 teaspoons Dry yeast
- 0.75 cup Raisins
Instructions
Start by assembling all your ingredients at room temperature, as this helps the dough rise properly in the bread machine.
Pour the milk into the bread machine's baking pan. Add the vanilla extract and the butter. Ensure the butter is in small pieces to help it incorporate evenly.
Crack the egg into the pan, ensuring no shell bits are present.
Add the dry ingredients next: bread flour, sugar, and salt. Spread these evenly across the surface to avoid direct contact between the yeast and the wet ingredients during initial mixing.
Make a small well in the center of the dry ingredients and sprinkle the dry yeast into the well.
Choose the 'Sweet Bread' or 'Basic Bread' setting on your bread machine. Set the crust color (light or medium works well for this bread) and the loaf size according to your machine's instructions (typically 1.5 to 2 lbs). Start the machine.
After the first kneading cycle, when you hear the signal or beep for add-ins (usually 20-30 minutes in), add the raisins. This ensures they distribute evenly in the dough and don’t get mashed in the initial kneading.
Once the bread machine completes its baking cycle, carefully remove the bread pan using oven mitts or a towel (it will be very hot). Turn the pan upside down to release the bread onto a cooling rack.
Allow the bread to cool completely (at least 30 minutes) before slicing. This helps the texture settle and prevents crumbling.
Slice and serve the bread plain, toasted, or with butter. Store any remaining bread in an airtight container for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 90.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 427 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1840 mg | 39% | |
*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.
