Raisin Bread

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 egg
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.)

Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Divide dough in half and shape each half into a smooth ball. Place side by side in a greased 9 x 5-inch loaf pan.

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! :)