Orange Raisin Bread (bread machine)

Photo: Glazed Raisin Loaf.
1 pound loaf (8 slices) 

Water (80 degrees F) 1/2 cup 
Orange Juice 1/2 cup 
Sugar 1 tablespoon 
Margarine 1 tablespoon 
Dry milk 1 tablespoon 
Wheat germ 1 tablespoon 
Salt 1 teaspoon 
Bread Flour 2 1/2 cups 
Wheat gluten 1 tablespoon 
Bread machine yeast 1 1/4 teaspoons 
Raisins 1/3 cup 

1 1/2 pound loaf (12 slices) 

Water (80 degrees F) 2/3 cup 
Orange Juice 2/3 cup 
Sugar 2 tablespoon 
Margarine 1 1/2 tablespoons 
Dry milk 1 1/2 tablespoons 
Wheat germ 2 tablespoon 
Salt 1 1/4 teaspoons 
Bread Flour 3 1/4 cups 
Wheat gluten 1 1/2 tablespoons 
Bread machine yeast 1 3/4 teaspoons 
Raisins 1/2 cup 

2 pound loaf (16 slices) 

Water (80 degrees F) 3/4 cup 
Orange Juice 3/4 cup 
Sugar 3 tablespoons 
Margarine 2 tablespoons 
Dry milk 2 tablespoons 
Wheat germ 3 tablespoons 
Salt 1 1/2 teaspoons 
Bread Flour 3 1/2 cups 
Wheat gluten 2 tablespoons 
Bread machine yeast 2 teaspoons 
Raisins 3/4 cup 


Have ingredients at room temperature. Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off. 

Add ingredients and raisins to bread machine pan in the order suggested by the manufacturer. Recommended cycle: SWEET BREAD or BASIC; light setting. Do not use the delayed bake feature when making this bread. Perishable ingredients may spoil, causing food-borne illness. 

It is all right to open the machine and touch the dough to check its consistency. Do this about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1/2 to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time until right dough consistency is reached. 

Remove bread from pan and cool on wire rack.

Nutrition Information

One slice provides 190 calories, 2 g total fat, 0 mg cholesterol, 260 mg sodium, 36 g total carbohydrate, 2 g dietary fiber, 6 g protein.