Not to be confused with Raisin Bread X-2000! I know that you have no idea what Raisin X-2000 is, but that’s not the point at the moment. Raisin Bread X-3000 is the simplified version of X-2000, because it requires much smaller rocketry. Raisin Bread is the only bread I can think of that if you read 30 recipes for, you will read 30 UNIQUE recipes for. And this is one of about 3rd I’ve worked on myself. But this is the easiest version of my Raisin Breads.
1 t salt
1/4 c sugar
1 t cinnamon
1 egg
1 1/8 C milk
1 C wheat flour
1 Tbl yeast
2 1/2 all purpose flour
1/2 C raisins
1/4 C raisins (added extras / after kneading)
Use a wheat/dark/fruit bread setting, or set to bread dough only. Single pound loaf. X-3000 was designed for baking in a single bread pan in a toaster oven, so you’re not fighting that paddle hole, when it’s done.
{Baking instructions will follow later (I don’t remember, I’ll have to make one again to jog my memory)}
Brush it with butter while it’s still warm, and you’ve got heaven! This is a loaf that loves butter, and it will eat as much as you can feed it, so go easy on crust, just a light brushing. Or you’ll end up with a trillion calories from fat!
UpDATE:
Ok, I’ve pop one in the oven, again this weekend (11/14). Turned the toaster-oven on 150F degrees, because it has no lower setting, and gave it 15 minutes to rise again, before baking. THIS WAS NOT NEARLY ENOUGH to even activate the Yeast, in a 60 degree Mountain Home. I’m near the bottom of the pound of yeast, and I’m wondering if it’s fizzled, fried, dead? So I go ahead an bake it at 420 degrees, for 20 minutes. Rose right up, to make a fine loaf of bread after that. Crust was a little scared from the toaster oven, it’s just too tight a space. Even though, I did EVERYTHING wrong!
At the last minute I modified the recipe, and tossed in a Pippin Apple. Maybe I should have prepared it first, because like everything I toss, it came flying back at my face with mustard on it! I’m joking, of coarse, there’s no mustard in the recipe, and I pealed, cored, and sliced it first. But then I worried that sugar would not taste right, so I added about a 1/4 C brown sugar (why do you dance so good). And with all fresh apples, you have to view them as being a half cup of water each, so I added a half cup of extra flour, too. Which was not nearly enough, I got batter like you use for Ciabatta bread, but I plowed on anyhow. Formed a bagget out of it, and crisscrossed the top, at least I hope it was the top? Then tried to rise it (see above). Anyway all turned out fine, except that I forgot to put raisins in my raisin bread.
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