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
4 Likes
Thanks for this raisin bread recipe! I made a 1.5 pound loaf tonight to use for a breakfast layered sandwich in the morning. I (mostly) copied your ingredients list, minus the walnuts and using dried apples and molasses not honey. Increasing all quantities by 50%, 2 1/4 tsp. yeast. The loaf rose tall enough that I’d not attempt increasing more for a nominal “2 pound” loaf. Mine has a smooth exterior - no decorative oatmeal on top. Photo tomorrow when I slice it.
2 Likes
I like onion bread and I like rye bread. Inspired by the HO thread on onion-rye here, I used the bread machine to make a loaf of buttermilk caraway rye with toasted onion. I added 1 T. toasted onion to this recipe, and used another teaspoon of onion in the topping.
Delicious!
6 Likes
It’s almost November, which has had me wondering whether I really want to go to the local bakery and pay $10 for a miniscule loaf of cranberry-walnut bread. Our bakery makes wonderful artisan bread and its bakers are fantastic and deserving of making a living, but frankly, its expensive. It’s got me wanting to try something homemade this year for our Thanksgiving turkey sandwiches, but at the moment I’m not feeling the love for baking a traditional sourdough.
This recipe is from BreadDad.com, downsized it to a 1-lb. loaf. I chopped up my cranberries finely, and then soaked them in a spritz of water for several hours before kneading them (and the nuts) by hand into the dough when it was time for add-ins. I subbed a little white whole wheat for some of the bread flour, and used 50 grams sourdough discard in lieu of 25/25 grams flour/milk (the addition of SD discard is not relevant, but I thought I’d mention it for the sake of accuracy).
This is a nice loaf. Tasty and not sweet – delicious toasted with a dab of butter and a sprinkle of cinnamon sugar. Nor is it overly dense, I think it will work fine for turkey sandwiches. Will be giving it a go this year at the holidays.
FYI this website uses 120 g. per cup of flour.
6 Likes
I learned something today when I contacted the King Arthur hotline about one of their bread machine recipes, and thought I would share in case someone finds it useful. I was trying to determine what size loaf the original recipe made, as they didn’t specify anywhere on the page. Here was the response:
You can always determine the size machine a recipe is intended for by adding up the weights of the ingredients. In our recipe for Whole Wheat Pecan Bread, the total ingredient weight is approximately 764 grams which is equivalent to 1.68 pounds. We would consider this a 1 1/2 pound recipe.
8 Likes
For comparison, I made King Arthur’s Whole Wheat Pecan Bread with half the nuts subbed with dried cranberries. I reduced the recipe by a third to make it a 1-lb. loaf.
Slightly less butter, a little more sugar, and a little more yeast than the Bread Dad version noted up-thread. Both loaves are very similar, but I do think I prefer the pecans here.
I’m going to try the KA recipe one more time before Thanksgiving, increasing the amounts to make a 1.25 lb. – I thought the loaf came out on the small side for making sandwiches (yet still soft and tender).
5 Likes
Good recipe. Thanks for the link. I carefully weighed flour and used 60 grams ( scant 1/2 cup) whole wheat plus 300 grams bread flour. My breadmaker did an excellent job of kneading in the dried cranberries and chopped walnuts at the start of the 2nd knead. Using the light crust setting gave a very tender, very soft, bread.
4 Likes
I revisited the KAF recipe for pecan bread, subbing half the pecans with cranberries, adding 50 g. of sourdough discard (adjusting flour and water amounts accordingly), and upping all amounts by 10% to give a 1.25 lb. loaf in a 1-lb. machine. My first time intentionally overloading the Mini Zo.
This worked out for me, and resulted in a taller, good-sized sandwich loaf. As far as I can tell, no negative ramifications for making the slightly larger loaf. After three tries, this is the version we’ll be using for turkey sandwiches at the holidays.
@MidwesternerTT: I’m envious of the capacity of your machine to handle add-ins. For mine and if using the auto-add dispenser, Zojirushi recommends no more than 20 grams add-ins. This is a miniscule amount. If the seeds are small, I routinely over-fill the auto-add gizmo. For heftier amounts or for chunkier add-ins (such as the loaf under discussion here), I have to knead in by hand.
4 Likes
Here’s my take on what NOT to do on Thanksgiving day:
-
Bake loaves in the BM back-to-back. Apparently, the machine needs time to cool off between batches. Plan for it. 15 minutes, maybe? 
-
Forget to put the paddle back in for the 2nd batch. When the machine went into the knead, it didn’t sound right. As soon as I saw the paddle on the counter, I figured out what went wrong. The post was simply spinning in the pan. I dumped everything into a bowl (order be danged…), attached the paddle to the pan, and dumped everything back in. As best I could, I tried to pour any unincorporated liquid back into the machine first. I checked well into the second knead, and everything seemed to be going OK. All’s well that end’s well, but know I now. 
5 Likes
