Lemon-Raisin
Buttermilk1: 12 oz. (360 ml)
Eggs2: 2 (large)
Melted Butter3: 2 Tbs (30 ml)
Vanilla Extract: 1 tsp (5 ml)
Bread Flour: 3 cups (720 ml)
Whole Wheat Flour: 1 1/4 cups (300 ml)
Gluten Flour: 1/8 cups (30 ml)
Sugar: 2 Tbs (30 ml)
Nutmeg 1 tsp (5 ml)
Salt: 1 1/2 tsp (7.5 ml)
Yeast: 2 tsp (10 ml)
Raisins4: 1/2 cup (120 ml)
Instructions and Comments
This bread is good toasted.
This recipe yields about a 2 lb. loaf.
Use the Basic Wheat setting on the Zojirushi machine.
11% or 2% butterfat
2If using extra large eggs, use only 11 oz of buttermilk.
3Unsalted. If using salted, reduce salt to 1 1/4 tsp.
4Add when beep sounds on the Zojirushi machine.
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