Multigrain Raisin Bread

Lately I've been making the previous recipe as it was intended, as a raisin bread. I must say, it is absolutely delicious and the family goes through it pretty quickly!

I have altered the recipe and put in 1 1/4 cups of raisins, so that is more than you see in this photo. It makes quite a difference and really makes this loaf perfect.

It's so nice toasted in the morning with coffee, or for a snack in the afternoon!

Here are the steps to this very easy, completely done in the bread machine, bread (as opposed to my usual way of just using the dough cycle on the bread machine to do the hard work of kneading and the first rise).

But before we continue, I must say, I absolutely love my particular bread machine.  It is a Zojirushi Home Bakery Supreme® Breadmaker BB-CEC20. Its loaf pan lays horizontal, with two paddles, not like most bread machines which make a vertical, tall and skinny, loaf of bread.

Completely unnatural!

The ingredients...
1 1/4 cups of water
2 tablespoons butter
3 tablespoons honey
1 1/2 cups White Bread Flour
1 1/4 cups Multi-grain Bread Flour
1 1/2 teaspoons salt
1 teaspoon bread machine yeast
1 teaspoon ground cinnamon
1 1/4 cups of raisins

Add 1 1/4 cups of water to the pan, then add 2 tablespoons of butter.

 Add 3 tablespoons of honey.

Add 1 1/2 cups of white bread flour, then add the 1 1/3 cups of multi-grain bread flour.

 Add 1 1/2 teaspoons of salt, being careful to distribute it around the outer edge of the pan.

Make a small depression in the middle of the two flour layers. Be sure that the depression does not penetrate through to the water.

Add 1 teaspoon bread machine yeast into the hole.

You want to be sure it does not touch any liquids, and also make sure it stays away from the salt.

 Sprinkle the 1 teaspoon of ground cinnamon around the outer edge of the pan.

Put the pan back into the bread machine, set it to run on the "wheat cycle". Sit back and wait.

After kneading is under way, this particular machine beeps in case you want to add something. This is the time to throw in the 1 1/4 cups of raisins.

After 3 hours, 40 minutes (this includes the machine's preheat time), the bread is ready to come out of the pan.

Set it on a cooling rack to cool completely.

Sliced open, here it is.

It didn't turn out too bad considering I completely ignored, or didn't hear, the "ADD" beeps! When I realized what had happened, I pulled the dough out during the first rise and kneaded the raisins in by hand.