A delightful bread recipe featuring the rich sweetness of molasses and the fruity burst of golden raisins.
Combine the warm water, milk, and molasses in the breadmaker.
Ensure the liquids are warm but not hot to activate the yeast properly.
Add the yeast, egg, salt, flour, and cinnamon to the breadmaker.
Layer the ingredients in the order recommended by your breadmaker's manual.
Run the breadmaker on the dough cycle.
Check the dough after 10 minutes to ensure it forms a smooth ball; adjust with water or flour if necessary.
Restart the breadmaker and add the raisins, mixing for 5-10 minutes.
Soak the raisins in warm water for 10 minutes beforehand to make them plump and juicy.
Shape the dough into a loaf and place it in a greased loaf pan.
Grease your hands lightly to prevent the dough from sticking.
Cover with plastic wrap and let it rise until doubled in size.
Place the pan in a warm, draft-free area for the best rise.
Bake in a preheated oven at 350°F for 35-45 minutes.
The bread is done when it sounds hollow when tapped on the bottom.
Cool the loaf on a wire rack before slicing.
Allow the bread to cool completely to make slicing easier.
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