Submitted by slueless on January 8, 2012 - 4:16pm
I love cooking Raisin bread in my bread machine, how ever sometimes, most of the time the raisins are consentrated on the bottom of loaf, and the bottom then is darker and almost burnt. Is there something I can do to get the raisins to be better mixed in. Should I add them before the cycle beeps?
any suggestion will be most appreated.
Suzanne
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I have a Zo and I had the
I have a Zo and I had the same problem when I tried making raisin bread per instructions. As I'm not a fan of burned raisin crust, I played around with adding the raisins when you put all the other ingredients in, part way into the kneading, etc.
Some of the raisins get crushed when you do this but they get incorporated much better into the bread this way.
The results that I'm happiest with are pretty straightforward: I add about 25% more raisins than called for to compensate for the crushing of some of them (but I like raisins). I seperate all of the raisins and toss with 1/4 cup of the flour from the recipe, and just toss in at the beginning of the cycle when I'm putting in all the other ingredients.
I generally just use my bread machine for dough and then make outside the bread machine, so that also lets me make sure that the raisins don't end up at the bottom of the Zo's loaf pan.