This rich loaf is bursting with nuts and raisins making it lots of fun and super nutritious. I love to have a thick slice of this toasted with my coffee in the morning as breakfast.
Bread machines are great because they take all of the waiting and interruptions out of the bread making process. Of course, you have to jump through the occasional hoop to make anything other than a standard loaf, but for me it’s still worth it.
The secret to this recipe is paying attention to your bread machine so that you can add the nuts and raisins at the right time. Otherwise, they will get so mixed in and absorbed that you will never know they were there.
Raisin Nut Bread
- 3 c bread flour
- 1 T sugar
- 1-1/2 T nonfat dry milk
- 1 t salt
- 1/2 T cinnamon
- 2 T butter
- 1-1/3 c water
- 2-1/4 t active dry yeast
- 3/4 c walnuts
- 3/4 c raisins
- Add the first 7 ingredients to the mixing bowl in the bread machine. Close the machine and turn it on. If you have an option for "light" baking, I would use it as this dough browns readily.
- Add the yeast according to the bread machine manufacturer's directions. Sometimes they have a little separate container for it. But if not, allow the ingredients to mix a little bit before you toss in the yeast. You don't want it going directly into the liquid because that affects the yeast's performance. You want it to mix into the dough.
- After the first mixing cycle (about 30 minutes) the machine will stop to allow the dough to rest. Add the raisins and nuts at this time.
- Check a half-hour or so later to see that they have gotten mixed in thoroughly. On some machines you may need to help it along a little with a spatula.
- That's it! The rest is magic. When the bread is done, remove the pan from the machine, let it rest 5 minutes or so, and remove it from the pan.