Orange cinnamon raisin bread

14 Servings

Ingredients

Quantity Ingredient
Large Loaf:; (med loaf:)
1 cup Orange Juice; to 1 1/8 C, (2/3 C)
2 tablespoons Butter Or Margarine; (1 1/4 T)
2 teaspoons Cinnamon; (1 1/4 t)
1 teaspoon Orange Peel; greated, (2/3 t)
¾ teaspoon Salt; (1/2 t)
2 teaspoons Sugar; (1 1/4 ts)
3 cups Bread Flour; (2 C)
2½ teaspoon Active Dry Yeast; (1 1/2 t)
½ cup Raisins; (1/2 C)

Directions

Small Loaf: ½ C orange juice, 1 T butter or margarine, 1 t cinnamon, ½ t grated orange peel, ⅓ t salt, 1 t sugar, 1½ C bread flour, 1 t active dry yeast, ¼ C raisins I microwave the OJ and margarine for 1 minute, to warm it.

* We have the Hitachi machine that makes a loaf of a little less than 1-½ pounds. It handles 3 cups of flour very well, but seems to have a harder time forming a dough ball with greater amounts of flour. One thing that I noticed with the recipes in this cookbook is that frequently the "Large" recipe calls for a total of more than 3 cups of flour/oatmeal/wheat germ.

The Hitachi has difficulty in dealing with this. (If I am around when I start the bread, I can help it get started; however, most often I bake bread on the timer, so that it is ready for breakfast.) The "Medium" recipe, however, often produces a short loaf that lasts for about 10 minutes around here. What I have found is that a larger loaf is produced by using the proportions of liquid to flour that the Hitachi cookbook suggests: use 1-⅛ cup of liquid to 3 cups of flour for a loaf that rises to the top of the baking pan.

** I have also found that there is absolutely no difference in volume of the bread or how well it rises if I use 1-½ teaspoons of yeast rather than 2-½ teaspoons. The most critical element to producing a good loaf seems to relate to the temperature of the ingredients. If you keep your yeast in the refrig, allow it to warm up for about ½ hour before making the bread.

>From: Judith Sherman <als@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Cookbook, Donna Rathmell German

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