Recipe - Joyces Cinnamon Raisin Bread

Joyce Burton
1 One fourth cup Buttermilk
2 tablespoon Sugar
2 tablespoon Canola oil*
1 teaspoon Salt
1 tablespoon Cinnamon
2 cup Whole wheat flour
1 One half cup Bread flour
1 tablespoon Vital gluten
2 teaspoon Red Star Active Yeast
1 cup Raisins; floured

*I may have used only 1 tablespoon of the oil (can't remember).

Since I like a lighter crust, I made this in my Zoji on the "Basic White
Bread" setting with baking degree set on "Light," instead of on the "Raisin
Bread Setting." I floured the raisins and added them 30 minutes after the
kneading started.

I know I had to add additional water, until the dough "looked right," but I
didn't measure it. I may have added as much as onefourth cup.

This made a beautiful loaf....almost to the top of the pan. The next time I
make it, I'll try to remember to write down the amounts!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini