Cinnamon Raisin Bread is a modern American recipe for a classic fruited holiday bread designed to be prepared in a bread machine and which makes an excellent Christmas or fruited breakfast bread. The full recipe is presented here and I hope you enjoy this classic American version of: Cinnamon Raisin Bread.
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This recipe is for a classic fruited holiday bread that's designed for the bread machine. This goes brilliantly with a glass of chilled white wine or even with coffee and can be cut into fingers for a New Year party nibble.
Ingredients:
250ml (1 cup) water
2 tbsp butter or margarine
240g (2 cups) plain flour
120g (1 cup) whole-grain flour
3 tbsp brown sugar
1 tsp salt
2 tsp ground cinnamon
2 tsp active, dried, yeast
90g (3/4 cup) raisins soaked in a little rum for at least 2 hours
4 tbsp dried cranberries, soaked in a little rum
Method:
Add the first eight ingredients, in the order given, to your bread maker.
Prepare the dough according to the instructions for your machine, until you hear the 'add in' beep. Drain the raisins and the cranberries and add to your bread maker at this point.
Bake on the 'sweet bread' setting.
If you want a fruitier bread, add about 2 tbsp finely-chopped mixed peel.
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