Bread Machine Cinnamon Raisin Bread (Golden Raisins)

This bread machine cinnamon raisin bread recipe creates a delicious homemade bread that is perfect for breakfast. Spread on your favorite topping (e.g. cream cheese or jam) for a great breakfast meal. However, if you just LOVE cinnamon, you can even use it for a tasty sandwich bread. This is not a super sugary breakfast “quick bread” or muffin. Rather it is a semi-sweet cinnamon bread stuffed with golden raisins.

FYI – This bread is entirely mixed, kneaded and baked in your bread machine. You do not need an oven to bake this bread.

Cinnamon Raisin Bread – Fresh from the Bread Machine

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.89 from 154 votes Featured Comment Karen “My hubby just got his first bread machine ever for Christmas. We both love bread. We found this website and he just made the raisin bread today. Just his third loaf of any type of bread that he’s made ever, so he was not sure how raisin bread would turn out. The other 2 recipes that he followed were from the instruction book that came with the machine and they were just your basic bread recipe. We were both very impressed with how detailed Bread Dad’s website was. It is filled with so much detail and explanation for novices like us. Well we just tasted our raisin bread and I’ll just say that it is the most amazing raisin bread that we have ever tasted ever!!!”

Of course, what makes this recipe different is the use of GOLDEN raisins. I like golden raisins much more than regular raisins because golden raisins tend to be sweeter, “plumper” and help to produce a multi-colored bread (see the pictures below). Moreover, regular raisins are occasionally too dried out. Nevertheless, if you do not have golden raisins, you can easily use regular raisins, dried cranberries or dried blueberries to make this bread.

Key Ingredient – Golden Raisins

My bread machine cinnamon raisin bread recipe produces a sweet and fruity breakfast bread… and it looks great too. I love the raisins poking out of the finished bread. Although my wife tends to pick them off and eat them before I can take a photo! Below you will find 1.5 lb and 2 lb versions of my cinnamon raisin bread machine recipe.

Delicious Bread Machine Raisin Cinnamon Bread

Since this bread maker raisin cinnamon bread recipe is done in a bread machine, it is simple & easy to make. FYI – This recipe takes me about 5-10 minutes to prepare and then I let the bread machine do the rest of the work. I love how bread machines make home baking so easy!

FYI – For details on how to make the 1 lb version of this recipe, please visit my 1 lb Bread Machine Cinnamon Raisin Bread page.

Ingredients – Bread Machine Cinnamon Raisin Bread – 1.5 lb Version

• 1 1/8 Cups – Milk (warm) – 259 milliliters
• 3 Tablespoons – Unsalted Butter (sliced & softened) – 43 grams
• 3 Cups – Bread Flour – 360 grams
• 1/4 Cup – Light Brown Sugar (packed) – 54 grams
• 1 Teaspoon – Ground Cinnamon – 3 grams – If your family prefers a stronger cinnamon flavor, you should use 2 teaspoons.
• 1 Teaspoon – Salt – 6 grams
• 1 Teaspoon – Bread Machine Yeast (Instant Yeast) – 3.6 grams – Not active dry yeast
• 3/4 Cup – Golden Raisins – 86 grams – If you do not have golden raisins, you can use regular raisins, dried cranberries, etc. FYI – If you really LOVE raisins, you can use 1 cup of golden raisins.

Ingredients – Bread Machine Cinnamon Raisin Bread – 2 lb Version

• 1 1/2 Cups – Milk (warm) – 345 milliliters
• 4 Tablespoons – Unsalted Butter (sliced & softened) – 57 grams
• 4 Cups – Bread Flour – 480 grams
• 1/3 Cup – Light Brown Sugar (packed) – 72 grams
• 1 1/2 Teaspoons – Ground Cinnamon – 4.5 grams – If your family prefers a stronger cinnamon flavor, you should use 3 teaspoons.
• 1 1/2 Teaspoons – Salt – 9 grams
• 1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 5.4 grams – Not active dry yeast
• 1 Cup – Golden Raisins – 114 grams – If you do not have golden raisins, you can use regular raisins, dried cranberries, etc. FYI – If you really LOVE raisins, you can use 1 1/4 cups of golden raisins.

Servings – Roughly 12 slices

Equipment Needed –  Measuring cup & spoons, flexible spatula, oven mitts, cooling rack and bread machine.

Recipe Video – Watch How My Recipe Is Made

Instructions – Bread Machine Cinnamon Raisin Bread

• Bread machine settings – 1.5 or 2 pound loaf, light color crust and “basic/white” bread setting.
• Unplug the bread machine and remove the bread pan from the bread machine. This prevents any ingredients added to the bread pan from accidentally spilling into the bread machine.
• Pour the milk into the bread pan and then add the other ingredients (except the golden raisins). Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). FYI – Do not place the salt where you plan to add the yeast.
• Place the bread pan back into the bread machine and plug in the bread machine.
• Enter the correct settings into the bread machine (e.g. 1.5 or 2 pound, light color crust and basic/white bread) and press the start button.
• After the bread machine has finished its FIRST kneading cycle (and before it has started the second kneading cycle), add the golden raisins. FYI – I usually add the raisins about 10-12 minutes after I press the start button (when the first rest period on my machine has begun). Of course, you should always follow the manufacturer’s instructions (on when to add dried fruit) for YOUR specific bread machine.
• When the bread machine has finished baking the bread, unplug the bread machine.
• Lift the bread pan out of the bread machine. Wear oven mitts as the bread pan will be very hot!
• Remove the bread from the bread pan and place the bread on a cooling rack. Wear oven mitts.
• After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
• Let the bread cool down for 1 to 2 hours before slicing.
• Please read the tips section below for extra information on how to make this recipe successfully and to avoid common bread machine problems.
• You also can watch my recipe video to “see” how to perform each recipe step.

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Bread Machine Cinnamon Bread

Tips – Bread Machine Cinnamon Raisin Bread

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on easy Bread Machine Recipes such as buttery white bread, banana bread, hamburger buns and French bread.

• This bread machine recipe is entirely mixed/kneaded and baked in your bread machine. The dough is not baked in your oven… so this recipe is easier than many bread machine cinnamon raisin recipes that only make the dough in the bread machine and then you have to finish it by hand shaping the dough, a second rising in the bread pan and finally baking it in an oven.
• Unless you have a giant bread machine with 2 mixing paddles, you should make the 1.5 lb version FIRST. Some bread machines with a supposed 2lb loaf capacity are smaller than advertised. This “2 lb capacity” is based on the manufacturer’s smaller internal recipes and not on many standard online recipes. I would recommend seeing how my 1.5 lb version works in your bread machine before attempting the 2 lb version. This could save you from the 2 lb version overflowing your bread pan (if your machine has problems with standard 2 lb online recipes).
• I have also added a page to Bread Dad with the Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is best suited for Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes. For example, some bread machines with a “2 lb loaf capacity” are better suited for my 1.5 lb recipes (as they can’t handle my fluffy 2 lb recipes) and others are better with my 2 lb recipes (as their pans have lots of extra space).
• This recipe is NOT for 1 lb capacity bread machines. Please check the capacity of your bread machine before making this recipe. This recipe helps you to create 1.5 lb and 2 lb bread loaves. If you have a small bread machine (e.g. a bread machine that has only a capacity for 1 lb breads), you will be unable to make this recipe. The loaf will be too large for your machine and overflow the bread pan. Visit my 1 lb Bread Machine Cinnamon Raisin Bread page if you have a small compact bread machine.

• In my opinion, golden raisins taste better than regular raisins. Why? Because they are juicier! I find that regular raisins can often be semi dried out.
• What are golden raisins? Golden raisins (also known as sultanas) are dried seedless green grapes. They are usually pale yellow in color versus much darker “regular” raisins. They are also juicier than regular raisins (as they have a different drying process versus regular raisins). Regular raisins are usually sun dried (which can occasionally over dry the raisins). In contrast, golden raisins are dried in large dehydrators at controlled temperatures (which leads to lower “dryness” problems – because there is less variation in a controlled environment).
• Since golden raisins are usually juicier than regular raisins, you do not need to soak them, etc. Just pour them straight from the package into your measuring cup.
• Common error # 1 – Adding the raisins too late. You should add the raisins to the bread pan about 10 minutes after your bread machine has started. At the 10 minute mark (in most bread machines using the basic/white bread setting), there is a “rest” period between the first mixing/kneading cycle and the second mixing/kneading cycle. This is when you should add the raisins.
• If you add the raisins too late, the raisins will not be fully incorporated into the dough (and you will find the raisins sitting at the bottom of the pan versus inside the bread). FYI – I don’t like relying on a bread machine’s automatic dumper (which might add the raisins too late or not work properly).
• Common error # 2 – Adding the raisins too early. If you add too early (e.g. before the machine starts), they are often chopped into tiny bits by the bread machine paddle.

• Optional – If you don’t have any golden raisins, you can use regular raisins, dried cranberries, dried blueberries, etc. However, I much prefer sweet delicious golden raisins to regular raisins (which can be too dried out).
• Optional – To create a little variety, I often like to make this bread with 50% golden raisins and 50% dried cranberries. This generates a nice mix of sweet & tart fruit when making bread machine raisin bread.
• Optional – Some people also like to add chopped nuts (e.g. chopped walnuts) to their cinnamon raisin bread machine recipe. I would consider adding only 1/2 cup of chopped walnuts if you are adding nuts to this raisin bread machine recipe. One of my visitors (thanks Donna!) likes to add 1/2 cup of chopped pecans to make a pecan raisin bread.
• Optional – If you like your cinnamon bread to be extra “cinnamony”, you should double the ground cinnamon in the recipe. My thanks to Lisa for this tip!

• Visitors – How do you like to improve your cinnamon raisin bread? Do you add extra fruit (e.g. dried cranberries) or chopped nuts? Do you add additional spices (beyond just cinnamon)? Please post your cinnamon raisin bread “upgrade” ideas & tips in the comment section below.
• Visitor variations – Deborrah used “vanilla almond milk”, Shari added “1.75 tsp cinnamon and .25 tsp Garam Masala”, Dave likes to soak the “the raisins in brandy for a half hour”, Laura “added 1/2 cup chopped pecans”, Jen added “dark brown sugar because I like the richer flavor”, Martha added some chopped up “dried apples”, Christine did a mix of “half gold raisins and half craisins”, Matt uses “buttermilk” instead of milk, Laura “added a teaspoon of vanilla”, etc.
• Visitor sandwich/toast ideas – Theresa likes “this bread toasted with apple butter. Very yummy” and Michelle likes to turn this bread into a grilled cheese sandwich with “thin sliced Granny Smith apples, swiss & guyere cheese”.

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk should not be too hot because very hot milk can kill the yeast. Ideally the liquid temperature should be around 100-110 F.
• Optional – If your family can’t drink dairy milk, you can replace it with plain soy milk, oat milk, etc. You can also use water but I think that milk provides this cinnamon raisin bread machine recipe with a slightly richer flavor.
• Optional – If you want to make an even softer bread, you can use buttermilk (rather than regular milk) to make this recipe. The acidity of buttermilk “tenderizes” the bread. However, buttermilk can be harder to find & more expensive than regular milk. Many people buy powdered buttermilk for better long-term storage.
• Optional – If you want to cut down on saturated fat, you can replace the butter in this recipe with vegetable oil (on a 1 to 1 basis). I would use a neutral flavored oil such as corn oil, mild/light olive oil or canola oil so the oil flavor doesn’t conflict with the cinnamon flavor, etc.
• Optional – If you want to add more fiber to this bread, you can replace some of the bread flour with whole wheat flour. For example, in the 2 lb recipe, you should replace 3/4 cup of bread flour with 3/4 cup of whole wheat flour. For the 1.5 lb recipe, you can replace 1/2 cup of bread flour with 1/2 cup of whole wheat flour.
• Do NOT replace all of the bread flour with whole wheat flour or you will have problems making this bread. Whole wheat flour absorbs more moisture than bread flour and it rises more slower than bread flour. You would need to make a number of additional changes to this recipe if you wanted to make a 100% whole wheat version.

• Add the raisins after the first mixing/kneading cycle during the “rest” period before the start of your bread machine’s second mixing/kneading cycle. FYI – On my Hamilton Beach machine, the first rest period starts around 10 minutes after I have pressed the start button.
• The second mixing/kneading cycle will slowly mix the raisins into the dough. It might take a little while. Be patient!
• Do NOT add the raisins too early (e.g. at the beginning of the first mixing/kneading cycle) or they can be chopped into small bits by the machine’s various mixing & kneading cycles.
• Do NOT add the raisins too late (e.g. right before the final kneading ends) or they will not be mixed into the dough properly. You will find the raisins clustered at the bottom of the pan or only on the outside of your bread.
• Of course, you should ALWAYS read your machine’s instruction manual to determine how & when to safely add fruit/nuts to your specific bread machine.
• FYI – Some bread machines “beep” at the correct time to add dried fruit, nuts, etc. Others have a dispenser that “automatically” dumps in the fruit/nuts at the right time.
• Don’t accidentally mix up ingredient amounts from the 1.5 lb and 2 lb recipes… cough, cough… I have done this before when in a rush! You need to use the exact amounts listed under each recipe in order for the recipe to come out well.

• Use FRESH ingredients when making this cinnamon raisin bread machine recipe. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Flour (if stored in an open bag/container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to bread collapses, etc.

• My recipe is based on bread flour. Most sandwich bread recipes use bread flour because bread flour has more gluten than all purpose flour. This helps to add “structure” to the bread and capture more of the CO2 “bubbles” put out by the bread yeast. Thus bread flour breads tend to be fluffier than all purpose flour breads.
• Moreover, since all purpose flour has less gluten than bread flour, breads made with all purpose flour do not hold together as well as breads made with bread flour. Gluten provides structural strength to bread. Breads made with all purpose flour often will “crumble” and/or break more easily when sliced (versus breads made with bread flour).
• Optional – If you don’t have any bread flour, you can use all purpose flour. However, the bread will be a little shorter & denser as well as more crumbly. Bread flour helps to create an airer bread. Use bread flour for the best results.

• This recipe will NOT work with gluten free flour. Gluten free flour differs significantly versus flours with gluten and requires you to use recipes specifically designed for the use of gluten free flour. If you use gluten free flour in this recipe, you are likely to have a baking disaster.
• If you want to turn this cinnamon raisin bread machine recipe into even more of a breakfast bread, you can sprinkle a little brown sugar and cinnamon on top of the dough after the final kneading cycle and before the baking cycle commences.
• You generally can not get the classic “swirl” inside of a cinnamon raisin bread if the dough is mixed and baked in a bread machine. In order to get the swirl in cinnamon bread, you need to remove the dough from the bread machine, roll it up with a sugar and cinnamon layer on top of the dough (rolled like a jelly roll) and then bake the dough in an oven.

• Some bakers like to make a little dent (pocket) in the flour in order to hold the yeast in place (looks sort of like a crater in the top of a volcano). This prevents the yeast from mixing with the other ingredients until the bread machine is turned on. Of course, you should not place the salt in this yeast “crater” or it could kill the yeast.
• This recipe uses bread machine yeast (or instant yeast) and NOT active dry yeast.
• Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be pre-activated in water/milk before being added to a recipe’s ingredients. Moreover, it can take 10-15 minutes for active dry yeast to activate (much longer than bread machine yeast and instant yeast). If you try to use active dry yeast for this recipe, it is less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast/instant yeast). Examples of yeast that can be used for this recipe include Fleischmann’s Bread Machine Yeast, Fleischmann’s Instant Yeast, Saf Instant Yeast, Red Star Instant Yeast, etc.

• If you haven’t used your bread machine or bread maker in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly. Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight.
• If your dough is having trouble rising properly, you should check out my How To Test Yeast page. This yeast test will show you if your yeast is alive & active or dead/expired. It will save you from a few bread disasters!

• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.
• Make sure to level off the ingredients in your measuring spoons & cups. No “mountains” of ingredients in your spoons & cups!! If you add too much of an ingredient, you can have a baking problem. FYI – I like to level the ingredients in my measuring spoons & cups with the back of a butter knife.
• FYI – Using heavily compacted flour can throw off recipes. Compacted flour has more flour per cup than fluffed flour. Make sure to measure your ingredients properly or you can throw off the liquid-to-dry ratio of the ingredients. I have also added metric measurements (grams/milliliters) to help you better measure your ingredients. FYI – Before making a recipe, I like to give my flour container a nice shake in order to fluff up (de-compact) the flour.

• Allow the bread to cool for at least 1 to 2 hours before slicing. If you slice the bread before it cools completely can led to a gummy interior (as you compress the hot soft interior), increased dryness (because steam/moisture escapes from the hot exposed interior), crushed & squashed loaves (as the crust hasn’t hardened yet), etc.
• Do not overbake your sandwich bread!! As soon as the bread machine done, you should remove the pan from the machine and then remove the bread from the pan. This applies to most sandwich breads made with a bread machine but always follow the recipe’s instructions for the best results.
• Do not forget the bread & let it sit in the bread machine or pan after the machine has finished baking. The residual heat will continue to bake the bread, drying it out and the loaf will turn into a rock!!
• Cool your bread on a wire cooling rack. This type of rack allows moisture to escape via all the sides of the bread (including the bottom of the loaf). FYI – A lot of moisture escapes through the paddle hole in the bottom of the bread.
• If you place bread on a cutting board or plate to cool down, the bottom of the loaf will become soggy. The escaping moisture has nowhere to go and is trapped by the plate/cutting board. This means that the bottom of your bread just sits in the trapped moisture.

• If you find the raisins mainly on the bottom of your bread versus being mixed into the bread, it is probably because you used too much flour (or didn’t add enough liquid). The dough was probably too dry and the raisins were unable to be “pressed” into the dough during the mixing & kneading. Or you added the raisins too late in the final kneading cycle so they were not properly mixed into the dough.
• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using cold refrigerator temperature milk (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons and solutions to potential bread collapses.
• For information on other possible bread machine errors, please visit my Common Bread Machine Mistakes page.

• If you would like to read my review of the bread machines that I own & use to create my bread machine recipes, please visit my Best Bread Machines page. It covers bread machines such as Hamilton Beach, KBS and Zojirushi. The page points out the machine’s strengths and weaknesses.
• If you have a problem with a “basic” bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measurement cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• If you start substituting ingredients (e.g. different types of flour), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.

• You can also use this homemade bread to make one of Bread Dad’s hot & toasty Grilled Cheese or Panini Sandwich Recipes such as air fryer grilled cheese, chicken panini and ham & cheese paninis.
• Be aware that some bread recipes may differ slightly between different types of bread machines & bread makers. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (e.g. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• If you are new to bread making, you might like to check out my page on Easy Bread Machine Recipes for Beginners.
• For more easy bread machine recipes (e.g. banana bread, pizza dough, cornbread, French bread and whole wheat bread), please visit Bread Dad’s main Bread Machine Recipes section.

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Questions – Cinnamon Raisin Bread Machine Recipe

What is the difference between golden and regular raisins?

Regular raisins are often sun dried which leaves them darker and drier. In contrast, golden raisins are dried in dehydrators with controlled temperature and humidity levels. This allows golden raisins to retain a lighter color and more moisture. California golden raisins and regular raisins tend to come from pale green Thompson Seedless grapes.

If you want to read more about the grapes used in America to make regular raisins and golden raisins, you should read this Wikipedia article.

Do golden raisins taste different?

Golden raisins taste different from regular raisins. Golden raisins tend to be sweeter, plumper and look great (golden colored). Moreover, regular raisins occasionally have the problem of being too dried out.

Where does cinnamon come from?

Cinnamon comes from the bark of Cinnamomum trees. The primary producers of cinnamon are Indonesia, China, Vietnam and Sri Lanka.

If you would like to learn more about cinnamon, you should read this Wikipedia article.

How to eat cinnamon raisin bread?

You can eat cinnamon raisin bread in many different delicious ways. For example, you can turn this bread into the following:

1. Sandwiches – Cinnamon raisin bread made into a peanut butter & jelly sandwich, toasted honey sandwich, chicken salad sandwich, etc.
2. Panini – Grilled cinnamon raisin bread with jalapeno cheese inside
3. Toast – Cinnamon raisin toast covered with cream cheese
4. French Toast – Covered with maple syrup
5. Crotons – To add some crunchy cinnamon flavor to your salad
6. Bread Crumbs – Cinnamon raisin bread crumbs to coat your favorite meat

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Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Cinnamon
3. Wikipedia, Raisin
4. Wikipedia, Raisin Bread

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4. Bread Machine Sourdough Bread
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6. Bread Machine Whole Wheat Bread

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