Very popular with our French foreign exchange students! Great toasted, avec beurre. Sunmaid Baking Raisins work well in this recipe.
ADD TO BREAD MACHINE IN THIS ORDER:
1 cup milk
1 egg, slightly beaten
4 Tablespoons melted butter (1/2 stick)
1 teaspoon salt
2 3/4 cups white bread flour
3 Tablespoons brown sugar
2½ teaspoons yeast
Use sweet/dough cycle. When cycle is finished, turn dough out onto floured board and let rest for ten minutes. Using a rolling pin, gently shape dough into an 8×12-inch rectangle. Sprinkle evenly over the dough:
¼ cup brown sugar
1 teaspoon cinnamon
½ to 1 cup raisins
Press down to push raisins slightly into dough. Beginning from the narrower side, roll dough tightly, jellyroll-style. Press to seal and place seam-side down in an oiled 1.5 pound loaf pan. Allow to rise, until doubled, about 45 minutes, covered, in a warm place. Bake for 30 minutes at 375°. Remove from pan and cool on wire rack. Makes one loaf.