Cheddar Raisin Bread (2 Pound Loaf)
Created by Crocus on October 19, 2011
- Servings: 2
- Prep Time: 10m
- Cook Time: 3h
- Recipe #7777
Ingredients
- 1 cup raisins (soak in hot water just before you start)
- 1 1/4 cup water (warm) - this is for the bread, not to soak the raisins
- 17 ounces all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons butter
- 1 1/4 cups shredded cheddar cheese (I prefer "old")
- 2 teaspoons active dry yeast
How to Make
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Step 1: Put everything, except raisins, in the bread maker, in your usual order as recommended by ABM manufacturer. I use the basic white, light crust cycle with the preheat off (because I warm my water to start).
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Step 2: Drain the raisins (discard soaking water) after you get the bread mixing. Add them when you hear the Add Ingredients beep (or whatever your machine does).
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Step 3: Note: The soaked raisins provide some of the moisture for this bread. If you omit them, or substitute another ingredient, you will need to add a little more liquid.
Nutritional Facts
- Serving Size: 1 (599.3 g)
- Calories 1872.8
- Total Fat - 106.4 g
- Saturated Fat - 29.5 g
- Cholesterol - 89.2 mg
- Sodium - 2493.1 mg
- Total Carbohydrate - 145.2 g
- Dietary Fiber - 46 g
- Sugars - 0.9 g
- Protein - 109.6 g
- Calcium - 951.2 mg
- Iron - 14.7 mg
- Vitamin C - 4.5 mg
- Thiamin - 1.7 mg