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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 14 servings |
||
| Calories 186 | ||
| Calories from Fat 30 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.4g | 5% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 213mg | 8% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 7.4g | ||
| Protein 4.8g | 9% | |
Ingredients
- 2/3 cup raisins, soaked in
- 3 tablespoons vanilla, for at least one hour (or microwaved - see below)
- 1 1/4 cups buttermilk (or plain milk soured with a tsp of white vinegar)
- 1 egg
- 1 teaspoon salt
- 3 tablespoons butter or margarine
- 2 tablespoons sugar
- 3 1/2 cups all-purpose flour or bread flour
- 1 teaspoon cinnamon (optional)
- 1 1/2 teaspoons yeast
Directions
1
Select basic or SWEET setting.2
Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!3
This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.4
DO use pure vanilla extract for best results.5
If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.
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- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Debbie at Recipezaar
On Apr 13, 2008
This was great! Very moist and not overly light or overly dense. I did as Missy Wombat suggested and added an additional 1/4 cup of milk and had an equal mix of golden and regular raisins. Other than that, followed the recipe as written. I used the sweet bread and light crust settings. I don't know about other abms but mine chopped up the raisins quite a bit during the kneading.
From: CoffeeBean
On Nov 6, 2007
Delicious! Made the recipe exactly as posted, and it turned out great. However, there are two things that weren't clear: what to do with the vanilla essence still left after the soaking, and what crust setting to use. I ended up throwing the left-over essence away and for safety chose a light crust setting. (Just as well or the crust may have been way too dark.)
From: Missy Wombat
On Jun 8, 2003
I want to give this 4 1/2 stars. The taste is superb and it makes a good sized loaf that is evenly cooked. However I think the mix is a little dry given the appearance of the loaf. I would add that extra 1/4 cup of milk and tha would probably make the difference. However even at less than perfect this is a superb tasting bread. Definitely worth making again.
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