Best 20 Raisin Bread Bread Machine Recipes

CINNAMON RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• Add all the ingredients in order given except the raisins.
• Add raisins in on the "add in" beep.
• Bake on "sweet bread" setting.

CINNAMON SWIRL RAISIN BREAD - FOR BREAD MACHINE

Steps:

• Put milk and egg into measuring cup.
• Add enough tepid water to make 1 cup.
• Pour into bread machine pan.
• Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
• Set bread machine to dough cycle.
• Add raisins at the beep.
• Remove the dough at the end of the dough cycle.
• Roll dough to 10x12 rectangle.
• Brush egg white on surface of dough.
• Brush with melted butter.
• Combine cinnamon and sugar.
• Sprinkle over dough; leaving about 1 inch on each edge.
• Roll from short side.
• Pinch where it meets and roll ends under.
• Place in loaf pan.
• Cover with cloth and let rise for about an hour.
• Preheat oven to 350 degrees.
• Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
• Bake at 350 for about 35 minutes.

THE BEST RAISIN BREAD FOR BREAD MAKER / MACHINE

Steps:

• Firstly, mix the flour, milk powder, sugar, salt and cinnamon together thoroughly in a mixing bowl making sure there are no lumps.
• Now add the luke warm water and butter into the bread machine. (I divide the butter into four pieces and put one in each corner of the pan for easier mixing).
• Then add the dry mixed ingredients into the pan. Make a small well in the centre of the dry mixture and add the yeast.
• Set the Bread Maker / Machine to 'Sweet Bread' setting and wait for it to 'BEEP' (approx 15 minutes) before adding the raisins.
• Wait until cooked and enjoy fresh or toasted with butter -- YUM !
• ** If the mixture is too dry while mixing you can add a tablespoon of water. Alternatively if its too moist, a tablespoon of flour should sort it out nicely. **.

CINNAMON SWIRL RAISIN BREAD-FOR BREAD MACHINE

Steps:

• 1. Put milk and egg into a measuring cup Add enough tepid water to make 1 cup pour into bread machine pan Add the softened butter,1/3 cup of sugar,salt,bread flour and yeast Set bread machine to dough cycle add raisins at beep remove the dough at the end of the dough cycle roll dough to 10x12 r3ctangle brush egg white on surface of dough brush with melted butter combine cinnamon and sugar sprinkle over dough; leaving 1 inch on each edge roll from short side pinch where it meets and roll ends under Place in loaf greased loaf pan cover with cloth and let rise for about an hour preheat oven to 350 degrees once the dough has risen,brush top with egg white and sprinkle with 1 1/2 teaspoon sugar Bake at 350 for 35-40 minutes.

RAISIN BRAN BREAD FOR BREAD MACHINE

Steps:

• 1. Place first 8 ingredients into bread machine. Set machine to large loaf, medium brown.
• 2. At first beep and bread has kneaded place in the raisins. Let the machine cook on it's own. Approximate time is 2hrs and 40 minutes. Take bread out of machine after baking. Let cool before cutting. Enjoy

APPLE CINNAMON RAISIN PITAS (BREAD MACHINE)

Steps:

• 1. Place ingredients except apples and raisins in bread machine in order that your machine specifies.
• 2. Set to "dough" setting and allow to complete cycle, adding the apples and raisins when your machine alerts you to add nuts/fruit. I actually have found that kneading these in by hand is actually easier, as they're a bit finicky to get worked through the dough.
• 3. Separate into 10 balls. Press each ball into a 4" round with your hands - you'll likely need to stuff some raisins and apples back in - it's worth it. Place on nonstick cookie sheets and allow to rise for 30 minutes.
• 4. Preheat oven to 500. Flip rounds, then place in oven for 5 minutes, flip again; turn oven down to 350 and bake for 15-20 minutes longer, until cooked through.
• 5. Remove from pan onto clean towel and cover while cooling.

APRICOT RAISIN BREAD (BREAD MACHINE)

Steps:

• Heat cold milk for 30 seconds in the microwave; hold eggs under tap water for a minute to warm.
• Add ingredients according to your manufacturer's directions.
• Set Cycle: Sweet, Size, 2lb.
• After about 5 minutes, check your dough: Add a tablespoon of water if too dry, or a tablespoon of flour if too wet, until dough is smooth.
• Alternatively, set cycle to dough, take dough out and shape as desired.
• I like to divide the dough in half, then divide each half into three, roll into ropes and braid, joining the dough ends together to create a braided circle.
• Leave to rise until doubled, bake in a preheated 350 degree oven until golden brown, about 20-25 minutes.

CINNAMON RAISIN BAGELS (BREAD MACHINE)

Steps:

• Soak the raisins in warm water for 10 minutes.
• Drain and pat dry.
• Toss with cinnamon and sugar, then place in machine with other ingredients.
• Remove dough from the machine after the first knead- approximately 20- 30 minutes.
• Place dough on floured surface.
• Divide into 8 parts.
• Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
• While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
• Drop test dough (see first success hint).
• Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
• Boil on each side for 1 1/2 minutes.
• Remove and cool on rack 1 minute, brush with egg wash.
• Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
• Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
• When bagels have doubled in size, drop the test dough into boiling water.
• Dough should pop to the top right away.
• When this happens, it is time to boil the bagels.
• A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
• To make bagel chips, slice leftover bagels horizontally into thin slices.
• Brush with butter or margarine on one side.
• Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

RAISIN BREAD - BREAD MACHINE

Steps:

• Place ingredients into bread pan in the order suggested by your bread machine manufacturer. I put the raisins in after the beep or after the first knead to avoid the bread machine going all HULK SMASH! on them, but it is up to you.
• Oh yeah, bake on white.

SWEET RAISIN NUT BREAD (FOR BREAD MACHINE)

Steps:

• Combine all ingredients in the order given.
• Select white bread and push start.

HONEY WHEAT SUNFLOWER AND RAISIN BREAD (BREAD MACHINE)

Steps:

• Add all but the sunflower seeds and raisins in your bread machine in the order listed.
• Set to the whole wheat, large loaf setting.
• Allow your machine to make dough into a ball before adding seeds and raisins.
• Allow your machine to do the rest until bread is finished baking.
• Remove loaf etirely from machine and baste with melted butter or margarine while still very warm. This will keep the crust fresh and soft.
• When bread is cool you may slice and store in an airtight container or storage bag.

RICH RAISIN AND CRANBERRY LOAF (BREAD MACHINE)

Steps:

• 1. OPTIONAL: I like to soak raisins/cranberries in hot water until soft. This will make them plumper and softer and keep fruit on outside of loaf from burning. If you prefer not to do this, mix dried fruit w/ pinch of flour and toss. This will keep fruit from sticking together.
• 2. Place ingredients, in order listed, in bread pan. Select loaf size (2 LB) and crust preference. I use a light setting for a tender loaf. Choose sweet bread program and start bread maker.
• 3. Add fruit when mix-in tone sounds or when appropriate for your maker. When cycle is complete, remove bread from pan to wire rack to cool completely prior to slicing. Take a whiff of that heavenly yeasty cinnamon fragrance and ENJOY!

WALNUT RAISIN LOAF (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins and walnuts into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven.
• Select Sweet Cycle.
• Add raisins and walnuts at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.

BREAD MACHINE BRIOCHE ORANGE-RAISIN BREAD

Steps:

• In a saucepan heat butter, 1/4 cup milk, sugar, and salt. . beat eggs. when butter melts remove from heat . add to beaten eggs.Place this mixture into bread machine container. finely chop orange peel and add to milk and egg mixture in the bread machine. heat water and add raisins to water to plumb and add to egg mixture in the bread machine container. add flour on top of liquid and eggs in the bread machine container then place yeast on top of flour. put on dough setting. when done with dough cycle place on floured surface and let rest covered for 5 minutes. divide rested dough into three equal parts. roll each piece into 26 inch length. lay side by side and braid. pinch each end of braid together. transfer braided ring to large greased baking sheet. cover with plastic wrap and let rise 40 minutes; dough will rise slightly. preheat oven to 350 degrees. lightly brush top with milk, place a foil ball or ovwn-safe jar or glass in middle to retaain shape. bake 25-30 minutes until golden brown in color.

GRANOLA RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise).
• Add ingredients to machine according to manufacturer directions.
• Bake at basic one poud loaf setting.
• When finished, remove bread from pan and cool on a wire rack.

RUM RAISIN LOAF (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Sweet Cycle.
• Add raisins at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.

COFFEE RAISIN LOAF (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Sweet Cycle.
• Add the raisins at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.

CINNAMON RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• 1. Add all the ingredients in order given EXCEPT the oil, raisins and cinnamon. I sprayed my pan with non-stick spray because my pan has a habit of sticking.
• 2. Mix the oil and cinnamon very well.
• 3. Add the cinnamon mixture and the raisins AFTER the second kneading in the machine. I did not add the ingredients after the "add in" beep. I waited until after the second knead. The third knead mixed it nicely and it had a nice swirl of cinnamon in it.
• 4. Bake on the "Sweet Bread" setting.

CINNAMON RAISIN BREAD (BREAD MACHINE)

Steps:

• Place ingredients EXCEPT FOR THE CINNAMON, RAISINS AND WALNUTS in the bread machine in the order your ABM recommends (mine recommends adding them in the order I have the ingredients written with water on the bottom and the yeast on the top, however I have been told that other ABM's recommend the dry ingredients first followed by the wet).
• Close lid and turn bread machine on. . . use the "sweet bread" setting and the "light crust" setting.
• When the bread machine beeps, add the cinnamon, raisins and walnuts. Close lid and let the bread machine continue cooking the bread.

SUNFLOWER RAISIN WW BREAD - FOR BREAD MACHINE

Steps:

• 1. This recipe is for a "2 pound" loaf (even though I doubt it actually weighs two pounds). In other words, if your bread machine isn't designed to process at least 3 1/2 cups of flour, do not use these measurements. Or else make it by hand (bake at 350℉ for about 40 - 55 minutes, depending on your oven). To make this vegan and/or dairy free, use water instead of milk.
• 2. Prep the raisins: If it's cold and your raisins are hard, pop them in the microwave for a few seconds to soften, either before or after you measure them (whichever makes them easier to handle). Next, drop about a tablespoon of your all purpose flour into a small bowl with the measured raisins and break them apart, making sure they're separated into individual raisins and evenly coated in flour. Reserve.
• 3. Make sure the paddle is on its post, then add all ingredients to your bread machine pan in the order listed unless your machine's instructions state otherwise. Using a stiff rubber spatula, mix the floating dry ingredients a little to distribute the yeast granules, seeds, and raisins (if you aren't using the delayed timer setting, it's OK if a little moisture gets into dry ingredients).
• 4. Put the pan in the bread machine, close the lid, set the program to either Basic or Sweet (if using the Basic cycle, I recommend using the light crust setting), then press Start.
• 5. After 7 - 10 minutes of mixing, check consistency of the dough. I use a stiff rubber spatula to aid in the mixing process during this time, making sure no flour is stuck in pan corners, and that the ball of dough tumbles completely over regularly (this doesn't matter later in the kneading process, but it's important here). It takes my machine 15 - 25 paddle revolutions for the dough ball to make a complete tumble (some machines need more help than others). If your dough is in the Goldilocks zone, you don't have to do anything now. Move on to the next step! However... IF the dough is STIFF with cracks and/or crumbly after 10ish minutes, add liquid by tablespoon until it's elastic and holds together (allow each tablespoon to mix for at least 90 seconds before adding another). Use the rubber spatula to help the dough mass turn over and pick up liquid. IF the dough is SLACK or loose and a thin layer remains on the bottom of pan under the turning paddle, add flour by tablespoon until dough picks up into a solid, elastic ball (again, allow each tablespoon to mix for at least 90 seconds before adding another). Use the rubber spatula to steer the dough toward picking up the flour, making sure the ball fully turns over several times. If in doubt, it's better to have a little too much liquid than flour. A little too much liquid* can cause your loaf to fall, but you can still eat it. Too little liquid makes the loaf inedible because there isn't enough moisture to make a dough and wake the yeast. * A LOT "too much liquid" can cause the loaf to remain uncooked in the middle. It may still be savable by toasting individual slices, but probably it's best to serve it to the birds once it's finally cooked. Or maybe dry it afterward and use in your turkey stuffing. Hmmm, now there's an interesting thought....
• 6. Once you have an elastic, malleable ball of dough, close the lid and let the machine do its thing.
• 7. When machine tells you the bread is done,* press Stop (if your machine has a keep-warm feature), open the lid, allow the bread to rest and cool for a few minutes, then, using hot pads, take out the pan, remove the loaf and allow to rest on a cooling rack until you can touch it without hurting yourself. Do not cover unless loaf is in danger of being attacked by wildlife. Or impatient male household members. Once it's cool enough to touch, use a plastic fast-food knife to cut out the paddle if it's still stuck in the bottom of the loaf. Never use metal against the non-stick surface of anything in your bread pan -- it is very delicate and easily scratched! *You can let this sit for quite awhile after it's done. Just remember, the longer it sits, the more the loaf will sweat -- even with a warming feature -- thus softening the crust.
• 8. Experts will tell you to allow the loaf to cool fully before slicing. Silly experts. Get yourself a good bread slicing knife and cut into that bad boy, slather some butter on a slice and eat until you pop! Honey butter is especially good on this bread.
• 9. NOTE about using Delayed Bake Timer: I have not used this recipe with the delayed bake feature. Experts will tell you not to use this feature with dairy products, but I say fooey on that as sour dairy adds massive flavor to bread. I would go for it! (See Disclaimer below.) If your milk is far enough gone to become poisonous (i.e. make you sick) after only 13 hours on the counter (the usual maximum time delay available for bread machines), it probably wasn't safe to drink in the first place. The same for yogurt, sour cream, buttermilk, and (especially) all cheeses. Unless you buy directly from a dairy farmer, in the USA all commercial dairy products are pasteurized for safety and should be fine if left at room temperature for several hours. If liquid they will likely get sour, and may even curdle, but they shouldn't turn poisonous. IMHO. OFFICIAL DISCLAIMER I am not an expert of any kind. These are just my opinions based on reading and personal experience. Use my advice at your own risk.