The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Raisin Bread in bread machine

slueless's picture

Raisin Bread in bread machine

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.


HerBoudoir's picture

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.


Antilope's picture

Bread Machine Swirled Cinnamon Raisin Bread

This makes a swirled loaf of cinnamon raisin bread by using the Manual Dough Cycle, removing and shaping the dough by hand, returning the shaped dough to the bread machine to rise, and baking the bread with the bread machine Manual Bake Cycle. Finally the cooled cinnamon raisin bread is drizzled with a sugar glaze.


1 egg, beaten
1/4 cup warm milk
3/4 cup warm water
1/3 cup white granulated sugar
1 teaspoon salt
1/4 cup softened butter
3 1/2 cups bread flour
1 packet (2 1/4 tsp) bread machine or instant yeast

1/2 cup raisins
2 Tablespoons softened butter
1/3 cup white granulated sugar
1 Tablespoon cinnamon (I used Penzey's Apple Pie Spice)

1/4 cup confectioners sugar
1 1/2 teaspoons milk

Add all the Bread ingredients in order given or as recommened by your bread machine manual.


In the first few minutes of kneading, adjust the dough, if necessary, so it is smooth and non-sticky by adding
flour or water, a tablespoon at a time.

After the MANUAL DOUGH CYCLE completes, remove the dough and mixing paddle from the machine.

Roll the dough out on a bread board into a 9 x 13 inch rectangle.

Distribute the raisins evenly over the entire surface of the rolled out dough. Press them into the dough gently.
Spread 2 Tablespoons of softened / melted butter over the entire surface of the rolled out dough.

Mix 1/3 cup of granulated sugar with 1 tablespoon of cinnamon in a measuring cup. Make sure they are mixed well.
Sprinkle the sugar/cinnamon mixture evenly over the entire surface of the rolled out dough.

Starting at a 9-inch wide end, roll the dough into a cylinder.
Pinch the seam shut along its length of the rolled cylinder and pinch shut the two ends of the cylinder roll of dough.

Replace the rolled dough in the bread machine with the large pinched seam down and the two ends of the roll folded under to fit it in the machine. Make sure bread machine is off. Close bread machine lid and allow the dough to rise until it has reached the top of the bread baking basked (about 1 to 2 hours).

When the MANUAL BAKE CYCLE completes, remove the bread from the machine and allow it to cool on a wire rack.

When the bread has cooled, mix the topping ingredients and drizzle over the top of the loaf of Cinnamon Raisin Bread.

Make sure to return the kneading paddle to your bread machine so it won't get lost.

Makes one 1 1/2 lb loaf.