Abm Cinnamon Raisin Bread Recipes

CINNAMON RAISIN AND APPLE BREAD (ABM / MACHINE)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Pour in the water (240ml water weighs 240 grams) and weigh in the rest of the dough ingredients in order.
• Replace the pan in the bread machine and start machine on a raisin or equivalent 'speciality' setting. I prefer 'normal' crust for this.
• In small bowl weigh the raisins and dried mixed citrus peel. Add the spices and mix together.
• Into a second small bowl, peel about 1/3 of an average size eating apple (I usually have Braeburn apples handy but pretty much any apple is fine except the tasteless ones like Golden Delicious and Gala). Chop into small chunks somewhere between roughly 1/4 and 1/3 inch in size. Once in the bowl, sprinkle with another teaspoon of ground cinnamon and stir with spoon to cover the bits well (to take the moistness off the sides of apple bits so they mix in better).
• Add dried fruit & spice mix at 4 minutes before end of final kneading or at the beep if you trust your machine not to mash the fruit like mine always does. (My LG machine beeps nine minutes before end of final kneading which is far too soon - it can reduce dried fruit to the size of grains of sugar during that time!).
• If you trust your machine not to mash the apple then you could maybe add it a minute or so before kneading finishes. I don't trust mine in the slightest so here's what I do --
• Wash hands in very cold water and dry well just before the final kneading completes then --.
• -- when kneading has completed, quickly add the chopped apple and quickly mix it well by hand. (Shouldn't need to remove pan from bread machine to do this (unless it's in an awkward place! :).
• Slightly more stuff to do for this loaf than usual, but it's absolutely worth it!

CINNAMON RAISIN BREAD (ABM)

Steps:

• Put ingredients into hopper according to your bread machine's instructions.
• Select 1 1/2 pound loaf size.
• Select "basic white bread" setting (if applicable).
• Push "Start".

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

VANILLA RAISIN BREAD (ABM)

Steps:

• Select basic or SWEET setting.
• Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
• This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
• DO use pure vanilla extract for best results.
• If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.

CINNAMON OATMEAL RAISIN BREAD

Steps:

• If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
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• If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
• Cover and let rest for 20 minutes.
• Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
• Form into a ball and place in a bowl, cover and let rise until doubled.
• Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
• Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
• Although the original recipe calls for only 1/2 cup raisins, I use a full cup.

OZ'S BANANA-NUT AND RAISIN BREAD FOR ABM

Steps:

• Place the milk, butter, bananas, flour, sugar, salt, cinnamon, and yeast in the bread machine in the order recommended by the manufacturer. Select Basic setting; press Start. If your machine has a Fruit/Nut setting, add the raisins and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

NO-KNEAD CINNAMON AND RAISIN BREAD

Steps:

• Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
• Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
• Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
• Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
• Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
• Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.