| 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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