Vanilla Raisin Bread Abm Recipes

VANILLA RAISIN BREAD

Steps:

• Measure all ingredients except for the raisins and vanilla into your bread machine according to the manufacturer's directions.
• Set your bread machine to bake in the raisin mode.
• Light crust would work well with this bread.
• After starting the machine, place the raisins in a bowl or cup and add the vanilla extract.
• Soak raisins for 1 hour; drain.
• Add the raisins when your machine beeps or signals to add additional ingredients.
• Continue with the baking cycle.

VANILLA RAISIN BREAD (ABM)

Steps:

• Select basic or SWEET setting.
• Special Notes: The recipe calls for 2 tsp of yeast, but I find this way too much yeast- blows the top off the machine!
• This makes a 1 1/2 lb loaf which basically fills my 2 lb machine.
• DO use pure vanilla extract for best results.
• If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med-high in a micro-safe bowl.

BELGIAN RAISIN BREAD (ROSYNENBROOD) FOR ABM

Steps:

• Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!).
• Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
• At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
• Let cool completely before slicing.

OATMEAL - RAISIN BREAD (ABM)

Steps:

• Measure carefully, placing all ingredients except oats and raisins in the bread machine.
• Set program to basic cycle and medium crust setting; press start.
• Add oats and raisins at the end of the first kneading cycle.
• Remove baked bread from pan and cool on wire rack.

BANANA NUT RAISIN BREAD FOR ABM

Steps:

• Place milk, butter, bananas (no need to mash, the machine will do it for you!), flour, sugar, salt, cinnamon, and yeast in the AMB, in the order the manufacturer recommends (I did it in the order listed).
• Select basic setting, press start. If your bread machine has a fruit/ nut setting add the raisins and nuts at the signal, or around 5 minutes before the kneading cycle has finished.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.