Tried a bread machine recipe for cinnamon raisin bread with whole wheat flour. It uses buttermilk, so this particular recipe isn’t going to be a throw-it-together-from-the-pantry staple for us, given that I don’t keep buttermilk in the house on the regular. But overall, it was tasty and I’ll try it again with some tweaks.
Adapted from Bread Machine Magic, for 1lb loaf.
- 5/8 – 3/4 C. buttermilk (I used 5/8, next time try 3/4)
- 1 egg
- 1 C. whole wheat flour
- 1 1/4 C. bread flour
- 3/4 t. salt
- 1 t. cinnamon (more would be good)
- 1/4 C. butter (I used a little more than half this.)
- 2 T. brown sugar (I used cane sugar)
- 1/2 C. raisins
- 1 1/2 t. dry active yeast
- Had to add more buttermilk, as the dough spiraled up and out of the baking pan. Added about 2T more during first kneading cycle. Was afraid that I might have added too much when it looked like a wet blob when it started the first rise, but it seemed to rise okay in the end. Bread was a little unevenly dense – more so toward the bottom of the loaf.
Next time: Add 1T more buttermilk at the outset and see what happens.
- Crust got a little too dark.
Next time: bake on light crust setting, or take out before end of bake cycle.
- Raisins not evenly distributed. More towards the bottom.
Next time: Try adding raisins at the “Add” beep instead of with everything at the beginning. Try not soaking them first?