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Margaret’s Buttermilk Raisin Bread (ABM)




Source of Recipe


BBR


Recipe Introduction


Posted by: TriainAtlanta


List of Ingredients




1 lb. loaf (I'm trying these 1 lb. loaves to finish the baking in the machine - MomsRule suggested this and I think it works very well. Also saves a bit of ingredients when I'm "testing" recipes. Also - perfect size for "just us two"!)

5/8 cup buttermilk
1 egg
2 cups bread flour
1 tsp. salt
2 Tbsp. sugar
1/4 cup butter
1/4 tsp. baking soda
1/2 cup raisins (plump raisins in boiling water for abt. 5 min. – drain – then place raisins in 2 tsps. Vanilla (in bowl) until time to add them to dough in machine

1 3/4 tsp. Yeast (active dry)



Recipe



Mix 3 Tbsp. gran. Sugar and ½ Tbsp. cinnamon together in small bowl and set aside.


Put all ingredients (except cinnamon/sugar mixture and raisins) in bread pan – in order of manufacturer’s recommendation.

Select - Light crust – white bread – and press start.

Add raisins when “add-ins” signal beeps. (or near end of kneading cycle)


Just before the last rise – (my machine beeps for the "pause feature") remove dough from machine – remove paddle from bottom of dough. Roll out dough (on a floured surface) into a rectangular shape – abt. 1/4 in. thick. Sprinkle the cinnamon sugar evenly over the dough. Roll the dough into a tight cylinder (starting from the short side of the dough), making sure that the ends are sealed/pinched. Place dough back into the bread pan (making sure the paddle is removed) and dough is smooth, on all sides. My machine has a wide bread pan – and I was able to put the dough in (very nicely) horizontally. It fit very well. You may not be able to do that with your machine – but it will do well “sitting upright/vertically”, I’m sure.

Press start and finish with the rising and baking in the machine.
Now if you don’t have a “pause” setting on your machine – I don’t think you can do these steps unless you are lucky enough to catch it as it begins to rise and you take it out quickly and return it without pressing start – as my old machine wouldn’t have do anything but “stop” – and would have to be re-started at the beginning of the cycle. If you have the "old" kind – just set it on the dough cycle – roll, add cin./sug. Shape - as per directions and let rise – and bake in your oven. I would bake it at 325 convection - or 350 to 375 regular type.

When you remove it from oven or bread machine - wrap a clean kitchen towel around it - on a rack - and let it sit until a bit cool (if you can stand to wait). Slice - and you will have a beautiful swirled slice of perfect and moist raisin bread. My husband made the comment - this looks like something you would buy at a "fancy bakery". He - and I - have really enjoyed this bread. It's marvelous with butter, of course - but I love it with cream cheese. He likes it plain - and toasted.
This recipe is a "merge" of 3 recipes. The main recipe is from the book - Bread Machine Magic. I had made this recipe several times - always finished in the oven - and I had always liked it.
I took the idea of the "vanilla soaked raisins - from the Vanilla Raisin Bread recipe posted on the BB. It called for more vanilla but since I was "plumping" the raisins in water (always do that when I'm using raisins in a baking recipe), I thought it might just be a bit too much liquid. You can adjust, of course, to your preference but this tasted fine to me. Also I didn't want to quite that much liquid and have to add more flour. If your dough does look too sticky - be patient and give it time to knead in and "relax" - add a bit of flour but no more than 1 tbsp. at a time. I didn't add any flour except what was on my board when I rolled it and experienced "no problem".

The cinnamon sugar swirl idea and technique was taken from a recipe for Cinnamon swirl bread in my Cuisinart manual recipe book. Therefore this is a three recipe combo - recipe.

I was very pleased with the finished product. The bread is very moist and flavorful - and the attractive shape and swirl in the slice made me very happy. This finished product - from my bread machine - was pretty enough to be a "gift" and that "especially" pleased me.
If you need the larger measurements - I will post those. You wouldn't need to increase the cinnamon/sugar mixture as I had some left over.