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Raisin Nut Bread

Course: Bread, Breakfast
Yield: 24
Author: Rick Scherle


  • 1 c water + 2 T if necessary
  • 1 t salt
  • 1 T sugar
  • 1-1/2 T nonfat dry milk
  • 2 T butter
  • 1/2 T cinnamon
  • 3 c bread flour
  • 2-1/4 t active dry yeast
  • 3/4 c walnuts 75 grams
  • 3/4 c raisins


  • Add the first 7 ingredients to the mixing bowl in the bread machine.
    (Depending on your flour, you may need toy add up to 2 T additional water if the dough is just too dry and doesn't come together smoothly. Sorry to be so vague here, but some things just come with practice).
    Close the machine and turn it on.
  • Add the yeast according to the bread machine manufacturer's directions. Sometimes they have a little separate container for it. But if not, allow the ingredients to mix a little bit before you toss in the yeast. You don't want it going directly into the liquid because that affects the yeast's performance. You want it to mix into the dough.
  • After the first mixing cycle (about 30 minutes) the machine will stop to allow the dough to rest. Add the raisins and nuts at this time.
  • Check a half-hour or so later to see that they have gotten mixed in thoroughly. On some machines you may need to help it along a little with a spatula.
  • That's it! The rest is magic. When the bread is done, remove the pan from the machine, let it rest 5 minutes or so, and remove it from the pan.