Recipe - Orange Cinnamon Raisin Bread

Large Loaf:; (med loaf:)
1 cup Orange Juice; to 1 1/8 C,
(2/3 C)
2 tablespoon Butter Or Margarine; (1 1/4
T)
2 teaspoon Cinnamon; (1 One fourth t)
1 teaspoon Orange Peel; greated, (2/3
t)
Three fourths teaspoon Salt; (One half t)
2 teaspoon Sugar; (1 One fourth ts)
3 cup Bread Flour; (2 C)
2 One half teaspoon Active Dry Yeast; (1 One half t)
One half cup Raisins; (One half C)

Small Loaf: One half C orange juice, 1 T butter or margarine, 1 t cinnamon, 1/2
t grated orange peel, 1/3 t salt, 1 t sugar, 1 One half C bread flour, 1 t
active dry yeast, One fourth 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 11/2
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 11/8 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 1One half teaspoons of yeast rather
than 2One half 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 One half hour before making
the bread.

From: Judith Sherman als@hpwalk.wal.hp.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Cookbook, Donna Rathmell German