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Vanilla Raisin Bread



  • 2/3 cup raisins
  • 3 tablespoons vanilla extract
  • 1 1/8 to 1 1/4 cups buttermilk
  • 1 egg
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 2 tablespoons granulated sugar
  • 3 1/2 cups bread flour
  • 2 teaspoons active dry yeast


  1. Soak raisins in vanilla extract for at least one hour OR combine the raisins and vanilla extract and microwave on HIGH for 1 minute. (For a stronger vanilla flavor, reserve the vanilla drained from the raisins and use some of it as part of your liquid.)
  2. Drain raisins well and discard vanilla or use part of it as directed above.
  3. Place all ingredients in bread pan, using the least amount of liquid in the recipe.
  4. Select Light Crust setting and press Start. Observe the dough as it kneads. If after 5 to 10 minutes it appears dry or if your machine sounds as if it's straining, add more liquid 1 tablespoon at a time until the dough is smooth, soft and slightly tacky to the touch.
  5. After the baking cycle ends, cool bread on wire rack for 1 hour before slicing.

Yield: 1 1/2 pound loaf

Calories: 180; Fat: 3.3 grams; Sodium: 200 mg

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