-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
*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
Yields
1 Servings
