Raisin Walnut (Bread maker) Bread Fast2eat

This easy to make Raisin Walnut Bread is so delicious, with a crispy crust jewelled with raisins and toasty crunchy chunks of walnuts to boost.

The dough on the inside is soft and moist; a perfect contrast with all the crunches.

This slightly sweet bread goes extremely well with fresh goats’ cheese, cottage cheese or cream cheese.

It’s wonderful plain sliced right off the loaf, and it makes fabulous toast – both are outstanding, but I think toasting it allows the flavors to really explode. Whichever way you like it, homemade raisin walnut bread is a top-notch choice.

This last time I’ve made it my friends could not stop raving about how good it was.

Raisin Walnut Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 22 minutes
Waiting time: 15 minutes
Total Time: 3 hours 42 minutes
This easy to make Raisin Walnut Bread is so delicious, with a crispy crust jewelled with raisins and toasty crunchy chunks of walnuts to boost.
Servings: 16 slices

Ingredients

  • 1 cup Water - (27°C/80°F)
  • 2 1/3 tbsp Butter - (2tbsp + 1 tsb) room temperature or Margarine
  • 1 Egg - lightly beaten
  • 1 tbsp Honey
  • 3 1/3 cups Bread flour
  • 1/3 cup Powdered milk
  • 1/3 cup Raisin - (or Substitute for Craisins - sweetened dried cranberries or any diced dried fruit)
  • 1/3 cup Walnut - (Chopped – or Substitute for pecans or almonds)
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If you are using the delay timer, add walnuts and raisins after the flour.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Sweet” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer".
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the doughball.
Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Bake bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Homemade bread, Sweet Bread, Sweet Bread cycle, Walnuts

Nutrition

Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 176mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
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