| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| -Joyce Burton | ||
| 1 1/4 | c | Buttermilk |
| 2 | tb | Sugar |
| 2 | tb | Canola oil* |
| 1 | ts | Salt |
| 1 | tb | Cinnamon |
| 2 | c | Whole wheat flour |
| 1 1/2 | c | Bread flour |
| 1 | tb | Vital gluten |
| 2 | ts | Red Star Active Yeast |
| 1 | c | Raisins; floured |
INSTRUCTIONS
*I may have used only 1 tablespoon of the oil (can't remember). Since I like a lighter crust, I made this in my Zoji on the "Basic White Bread" setting with baking degree set on "Light," instead of on the "Raisin Bread Setting." I floured the raisins and added them 30 minutes after the kneading started. I know I had to add additional water, until the dough "looked right," but I didn't measure it. I may have added as much as one-fourth cup. This made a beautiful loaf....almost to the top of the pan. The next time I make it, I'll try to remember to write down the amounts! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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