I actually don't have a bread machine so I used my Kitchen Aid to make this bread. I used evaporated milk in this recipe. I proofed the yeast in my mixer bowl with the sugar, honey and warm milk for ten minutes. I then added the rest of the wet ingredients, then the dry and the raisins. I didn't have enough raisins to make a full cup so I used half dried cranberries. I needed another 1/2 c. of flour to get the dough to pull together into a solid ball. Once it did, I kneaded it with the dough hook for five minutes. I set the dough to rise in a greased, covered bowl on a warm heating pad until it doubled. Instead of adding the cinnamon to the bread, I made this into cinnamon swirl bread with 1 tbsp. melted butter spread on the dough and sprinkled the cinnamon-sugar mixture over the butter before rolling up. I then buttered a large loaf pan, set the bread in and drizzled a little melted butter over the top and set it to rise again on the heating pad. Once it doubled, I baked it at 350 for about 25 minutes. It seperated a little where the layers met but I think it was due to me not sealing the layers well enough. (I have a heck of a time getting the rolled bread to stick together once it's rolled!) Good tasting bread, fun to make into a cinnamon swirl loaf. I think next time I might take another reviewer's suggestion and soak the raisins before adding them to the dough and maybe adding a little vanilla.
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I actually don't have a bread machine so I used my Kitchen Aid to make this bread. I used...