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Recipe From
Kathy's Kitchen |
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EASTER CRAISIN BREAD
(Bread Machine Recipe)
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| 1 Pound Loaf |
Ingredients |
1 ½ Pound Loaf |
| 7z (3/4 c. +2 tbl. |
Water, 90-100°F. |
8 ½ z (1 c. +1 tbl. |
| 2 c. |
Bread flour |
2 2/3 c. |
| 1 tbl. |
Dry milk |
2 tbl. |
| 1 tbl. |
Sugar |
1 ½ tbl. |
| 1 tsp. |
Salt |
1 ½ tsp. |
| ½ tsp. |
Cinnamon |
1 tsp. |
| 1 tbl. |
Butter or margarine |
2 tbl. |
| 1 ½ tsp. |
Active dry yeast or |
2 tsp. |
| 1 tsp. |
Bread machine/
Fast rise yeast |
1 ½ tsp. |
| ½ c. |
Craisins |
3/4 c. |
| 1/4 c. |
Chopped nuts (optional) |
½ c. |
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Add liquid
ingredients to pan.
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, then level
ingredients, pushing some mixture to corners.
Place butter into corners of pan.
Make a well in center of dry ingredients;
add yeast. Lock pan into bread maker.
Program for BASIC/SPECIALTY and Bread Color.
Start bread maker. When done, turn off and
remove bread from pan. Cool before slicing.
(SPECIAL TIP:) Place craisins around edge
away from yeast and not in water. |
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