Who doesn't like Raisin Bread ? Warm from the oven or toasted up for breakfast the next morning...mmmm!! :) This recipe is actually very similar to the Cinnamon Pecan Bread I posted last week, the difference is in the shaping (oh yeah, and the raisins!). You could make a single 9 x 5-inch loaf but sometimes you might want to share a loaf of bread with someone. I make these half loaves of some of my specialty breads for the Farmers Market because some of the older customers just don't want a full-sized loaf. I got the idea from the King Arthur Flour website a couple of years ago, they call them "Sharing Loaves."
1 cup milk
1/4 cup butter
1/4 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 cup raisins
2 cups all-purpose flour
2 cups bread flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)
Let rise in a warm place until nearly doubled in size.
Bake in a preheated 375 degree oven for 30 to 35 minutes until golden brown; cover loosely with foil after 10 minutes. Remove to a wire rack and cool completely.
When completely cool, carefully separate the two loaves; if necessary, use a serrated bread knife to help separate them. Don't forget to share one loaf with a friend! :)