APPLE CINNAMON RAISIN BREAD Melissa Clark The Bread Machine Cookbook – P. 81
I used dried instead of fresh apples, and included chopped walnuts in the total volume of add-ins. The add-ins were kneaded in by hand during the second knead cycle. I also subbed honey for molasses, and 1 1/8 t. instant yeast for the 1 ½ t. active dry yeast. No other changes. As the book doesn’t specify a baking cycle, I chose Basic (1) course and a medium crust. Note: currently Melissa Clark uses 125 g. per cup of flour, and that’s what I used to convert the measurements in the book to weights.
A very dense loaf which packs a lot of flavor and nutritional goodness. We enjoyed it for breakfast toasted with butter. A sprinkle of cinnamon-sugar didn’t hurt. Will make again.
About the book: This is a compact little paperback which I picked up for a few bucks at a thrift store. No photos, but lots of original bread machine recipes. It was written so long ago (1993) that it doesn’t give weights or address a lot of the options a modern bread machine offers. If you’re comfortable with a little guess work and experimentation, however, it’s worth a look. The book offers recipes for 1-lb. and 1 ½-lb. breads.
The original recipe for a 1-lb. loaf as follows:
1 c. water
2 T. vegetable oil
3 T. molasses
¾ t. salt
1 t. cinnamon
½ c. whole wheat flour
½ c. rolled oats
2 c. bread flour
1 ½ t. active dry yeast
½ c. diced apple
½ c. raisins
