-Joyce Burton 2 c Whole wheat flour
1 1/4 c Buttermilk 1 1/2 c Bread flour
2 tb Sugar 1 tb Vital gluten
2 tb Canola oil* 2 ts Red Star Active Yeast
1 ts Salt 1 c Raisins; floured
1 tb Cinnamon
*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!
Yields
1 servings