Sounds great and I will definitely make this. I was taught to put a little of the flour in with the raisins and make sure they're coated. That way the raisins won't all stick together in a clump and will be more evenly distributed throughout the loaf. Doesn't look like you had that problem but just wanted to throw that out there.
FYI I love your bread recipe. It's difinitely a keeper I have found that I proof the yeast for about 10 minutes and then pour it into my breadmachine pan that I get a better loaf. This is how is do the proofing. I heat distilled water in the microwave, than remove it and test it so the water is 110 to 115. than I add half of my sugar and all the required yeast. Sit it back in the microwave and let it just sit for about 7 to 10 minutes. Than once proofed, I pour it in my breadmachine pan and add the remaining ingredients. This really works and its so much better loaf. I also use 1/2 tsp. of dough enhancer per cup of flour to have a better texture for the dough.
By the way. You have come a long way with your camera work, and you seem to have gotten comfortable talking to us as well. I really love watching you and Martins videos. Bless your sweet hearts. I enjoy every minute you share with us. :)
I just tried this recipe and OMG! It turned out fantastically great! I had to figure out on my newer machine what would work for this recipe. The basic recipe on my machine seemed too long based on the comparison of weight & ingredients. I used the Cake setting on my machine which had less baking time than the Basic setting. After I added the raisins, it didn't seem to want to blend the raisins in but only stay on the surface. I took the dough out and did a quick integration mix of the dough with the raisins by hand. I just put it back in and it made a wonderful bread! I remember making a similiar bread on my old machine with raisins and it didn't work. So, I didn't try it again. Will make lots of this bread recipe! Thanks!
The bread looks so good. I do not know how Martin stays so slim with all the goodies you make for him. He does go to the cabin and works hard and that probably is why he can eat all those goodies. If I were younger, I might could do that. Now I work in the garden, can, play in the flower beds, crochet, and sit in my swing and watch the birds. I can not complain as life is still good for this old (78 & 1/2) old gal. God bless you and Martin. I always enjoy y’all videos. Say a prayer for us here in the Deep South as we are about to have a third round of severe weather on Tuesday night and Wednesday. From deep southeast Mississippi.
Oh no, Nona. Will pray. In fact I have a Bible study with a gal this morning and I am teaching her how to pray........really talking to God and taking time to listen! We are still in winter in northern Illinois and I am not happy about it! Big snow Saturday, melted today, warm one day then back to below normal for a couple of weeks! Must be spring.
@@vonnieskitchenmartinsshack5544 Thanks for the prayers. We came through the bad weather just fine. Had 5 inches of rain but no damage from wind and no tornadoes here which was a blessing. God has been watching over us here and we thank Him for it. It was not as bad here as the weatherman said it would be. Lots of flooding in the area but we are not in a flood zone. We do have water standing in many areas of the yard and field but we can deal with that. Thanks again for your prayers. We will dry out here in deep southeast Mississippi in a few days. God bless you and Martin.
My 4 year helped me throw this together earlier today. Looking forward to is giving it a taste when he comes home from running an errand with dad in a bit!
I never knew that about salt and yeast! Thanks much. This may sound like I'm missing out on the best part, but I almost never frost anything anymore, not for years. I find it too sweet and also I think it freezes better without. I live alone, and a normal size loaf has 7 or 8 slices and can last me ages as a treat. Actually, when I used to frost I could eat the whole bowl, cutting it out was self defense.
I love that line, Moe. I'm going to have to use that with my friends 'cutting it out was self defense'. Yes our metabolism and organs aren't as young as they used to be. Stay safe in the kitchen!!!!
Thank you for this recipe; I just got a bread machine myself. Thanks for the warning on the weight gain, haha. Yes, I may have to freeze some breads. ALSO, yes, I was always taught (4-H, I believe) to measure my flour the same way; always use a small scoup and then level it off with a knife. I'm surprised I see many people on TH-cam just scooping it up by the cup; I think this causes the flour to become too compact in the cup measure.
I know, they are wonderful. But I've never been able to do a 'hearty' bread in there. Like the ones you buy that are artisan or with nuts, etc. Any ideas??
@@vonnieskitchenmartinsshack5544 No. I've only made regular basic bread and whole wheat bread and your cinnamon raisin bread. The raisin bread turned out great.
Hi Vonnie! It's my firts time trying your recipe! It looks yummy 🤤 I just got a new bread machine. I put all the ingredients together and it started mixing but it looks more like cake batter, it doesn't look like dough, I don't know if it's correct! I hope it turns out good 😅 greetings from Mexico
I saw your video and checked it out. Wow so very nice. I make different breads as well on our honestead. I just subscribed to keep on contact with your lovely channel.
Thank you! I just checked out your channel and love your episode about the mulberry tree. Around here it is considered a junk tree, but I love them. Do you make pies with them? I've tried but they have so much moisture it didn't work. Let me know if you have any tips. Keep making videos. You never know when they may take off.
Try cooking the raisins in a bit of water for a few minutes so they plump up. Blot dry and put them in a bit of flour. This keeps the raisins from sinking to the bottom.
I love my bread machine...it`s so handy. Probably the best purchase I ever made. I`ve never seen clear vanilla. Would you happen to have a link to buy that online?
I should have thought of a link. So I attached it to the top of the comments. I use Danncy's because my girlfriend used to get it on the border dirt cheap. But here is an assortment from Amazon smile.amazon.com/s?k=clear+vanilla+extract&crid=3SYSQHSDMWGIS&sprefix=clear+vanilla%2Caps%2C117&ref=nb_sb_ss_ts-doa-p_1_13
Hi . Just to clarify. When in the bread machine cycle do you add the raisins? My model has lots of beeps. When in the cycle should I add them? After all the kneading is done and prior to cooking in the machine?
Yikes. If you have a 'sweet' setting try that. Then when it beeps you will add the raisins. If it doesn't have a 'sweet' setting (like mine) I had to guess and do it at the second knead. There will be the initial knead then a rest. At the next knead is when I added mine.
If you did that, you would need to store the bread in the fridge because of the meat. And I don't think the spices would be good with meat. But you are onto something. It would kind of be like a wrap I guess
"You don't put the raisins in until you hear the beep-ity-beep of the machine", understand. Trouble is I don't know what unit of time is a "beep-ity-beep" ! Do all machines have a "beep-ity-beep" (did I spell it correctly?)
No they are the back burner......way back maybe. I haven't made them in a while and need to tune up my skills! Actually I'm going to take a couple of weeks to tell folks how to be inflation resistant in the kitchen. But I'm afraid I'm preaching to the choir!
I should have thought of this but Willy reminded me. Here is a link to clear vanilla's on Amazon I use Darcy's because my friend would bring it to me from Mexico. smile.amazon.com/s?k=clear+vanilla+extract&crid=3SYSQHSDMWGIS&sprefix=clear+vanilla%2Caps%2C117&ref=nb_sb_ss_ts-doa-p_1_13
Sounds great and I will definitely make this. I was taught to put a little of the flour in with the raisins and make sure they're coated. That way the raisins won't all stick together in a clump and will be more evenly distributed throughout the loaf. Doesn't look like you had that problem but just wanted to throw that out there.
Great idea!
We must have had the same mom. I love cooking and baking and have no risk of getting skinny because everything has to be taste tested, right?
@@suefrench8721 Hey if there is a food shortage, we would last longer! But my mom was skinny as a rail! Go figure (pun intended)
FYI I love your bread recipe. It's difinitely a keeper I have found that I proof the yeast for about 10 minutes and then pour it into my breadmachine pan that I get a better loaf. This is how is do the proofing. I heat distilled water in the microwave, than remove it and test it so the water is 110 to 115. than I add half of my sugar and all the required yeast. Sit it back in the microwave and let it just sit for about 7 to 10 minutes. Than once proofed, I pour it in my breadmachine pan and add the remaining ingredients. This really works and its so much better loaf. I also use 1/2 tsp. of dough enhancer per cup of flour to have a better texture for the dough.
Thanks!
By the way. You have come a long way with your camera work, and you seem to have gotten comfortable talking to us as well. I really love watching you and Martins videos. Bless your sweet hearts. I enjoy every minute you share with us. :)
Thanks Willy. I enjoy 'meeting' all of you folks!
I just tried this recipe and OMG! It turned out fantastically great! I had to figure out on my newer machine what would work for this recipe. The basic recipe on my machine seemed too long based on the comparison of weight & ingredients. I used the Cake setting on my machine which had less baking time than the Basic setting. After I added the raisins, it didn't seem to want to blend the raisins in but only stay on the surface. I took the dough out and did a quick integration mix of the dough with the raisins by hand. I just put it back in and it made a wonderful bread! I remember making a similiar bread on my old machine with raisins and it didn't work. So, I didn't try it again. Will make lots of this bread recipe! Thanks!
The bread looks so good. I do not know how Martin stays so slim with all the goodies you make for him. He does go to the cabin and works hard and that probably is why he can eat all those goodies. If I were younger, I might could do that. Now I work in the garden, can, play in the flower beds, crochet, and sit in my swing and watch the birds. I can not complain as life is still good for this old (78 & 1/2) old gal. God bless you and Martin. I always enjoy y’all videos. Say a prayer for us here in the Deep South as we are about to have a third round of severe weather on Tuesday night and Wednesday. From deep southeast Mississippi.
Oh no, Nona. Will pray. In fact I have a Bible study with a gal this morning and I am teaching her how to pray........really talking to God and taking time to listen! We are still in winter in northern Illinois and I am not happy about it! Big snow Saturday, melted today, warm one day then back to below normal for a couple of weeks! Must be spring.
@@vonnieskitchenmartinsshack5544 Thanks for the prayers. We came through the bad weather just fine. Had 5 inches of rain but no damage from wind and no tornadoes here which was a blessing. God has been watching over us here and we thank Him for it. It was not as bad here as the weatherman said it would be. Lots of flooding in the area but we are not in a flood zone. We do have water standing in many areas of the yard and field but we can deal with that. Thanks again for your prayers. We will dry out here in deep southeast Mississippi in a few days. God bless you and Martin.
@@nonap5225 So glad to hear it Nona! Praise be
I made this recipe and omg it’s so good, with the frosting just took all my cravings away I definitely recommend it 😋☝🏼
Thanks Natalie. Watch it, it can be addictive!!!
My 4 year helped me throw this together earlier today. Looking forward to is giving it a taste when he comes home from running an errand with dad in a bit!
That’s a great idea. I do that when I make my sourdough bread since my recipe makes several loaves.
Just made this delicious bread. It turned out great. Definitely will make again.
remember I warned you, Trisia. It can be addicting!
Vonnie, another winner! Boy does it look good. Gotta love that bread machine! Thanks for sharing 🍞😋
Thanks, Jan. Hope all is well for you!
Am i the only one who 🤩 ADORes cinnamon and adds like 10x the recommended amount?? 💥💥💥🍞🧈🍞🧈💥💥
I never knew that about salt and yeast! Thanks much. This may sound like I'm missing out on the best part, but I almost never frost anything anymore, not for years. I find it too sweet and also I think it freezes better without. I live alone, and a normal size loaf has 7 or 8 slices and can last me ages as a treat. Actually, when I used to frost I could eat the whole bowl, cutting it out was self defense.
I love that line, Moe. I'm going to have to use that with my friends 'cutting it out was self defense'. Yes our metabolism and organs aren't as young as they used to be. Stay safe in the kitchen!!!!
I ll be first to say goodafternoon. An my wife will go crazy over this. The lemon bread last week is more me.
I'm with you, Bobby
Thank you for this recipe; I just got a bread machine myself. Thanks for the warning on the weight gain, haha. Yes, I may have to freeze some breads. ALSO, yes, I was always taught (4-H, I believe) to measure my flour the same way; always use a small scoup and then level it off with a knife. I'm surprised I see many people on TH-cam just scooping it up by the cup; I think this causes the flour to become too compact in the cup measure.
This looks amazing, can't wait to try it.
Loved the recipe and made it without frosting .. it was still awesome. Thanks for sharing
Glad you liked it. And yes, it absolutely does not need the frosting!
Looks like a winner. I wrote down your recipe and am making it this afternoon. We love our bread machine.
I know, they are wonderful. But I've never been able to do a 'hearty' bread in there. Like the ones you buy that are artisan or with nuts, etc. Any ideas??
@@vonnieskitchenmartinsshack5544 No. I've only made regular basic bread and whole wheat bread and your cinnamon raisin bread. The raisin bread turned out great.
@@dangunn6961 glad to hear it
Hello Vonnie 👋. Thank you for sharing your recipe. 😊❤
You are so welcome
Lovely!
I hide it in a freezer in a back room........out of sight!!!
Hi Vonnie! It's my firts time trying your recipe! It looks yummy 🤤 I just got a new bread machine.
I put all the ingredients together and it started mixing but it looks more like cake batter, it doesn't look like dough, I don't know if it's correct! I hope it turns out good 😅 greetings from Mexico
I can't wait to see how it went for you. One secret of the bread machine is put the salt in the corners. If it hits the yeast too soon...oh oh.
I love this raisin bread it is delicious i have some in my bread .machine right now
I hope you heed the warning. Mart gained 20 pounds in two months and I was banned from making it!!! Of course he was eating it daily.
Thanks so much. The best recipe of Raisin bread I ever made
My pleasure 😊 Makes me think I need to make it again
Thank you for sharing I’m going to make this tomorrow
Thanks for sharing, I am going to try this in my new bread macine. the other one in their book was so freaking heavy!
The only thing heavy about this is the pounds you may add on to your frame!!!
I make all my bread by hand, I prefer it. My bread machine I use about one time every two years or so.
I saw your video and checked it out. Wow so very nice. I make different breads as well on our honestead. I just subscribed to keep on contact with your lovely channel.
Glad to have you on board, Micky.
Keep eating it, Martin!
I have instructions to not make it too often because it adds pounds to my man.
Looks super good!
It was! It's so good, Emily, I limit production!
So beautiful. Well done.
Thank you! I just checked out your channel and love your episode about the mulberry tree. Around here it is considered a junk tree, but I love them. Do you make pies with them? I've tried but they have so much moisture it didn't work. Let me know if you have any tips. Keep making videos. You never know when they may take off.
Looks good 👍
It was. Actually it is too good so I limit production!
Hi so u don’t melt ur butter
Try cooking the raisins in a bit of water for a few minutes so they plump up. Blot dry and put them in a bit of flour. This keeps the raisins from sinking to the bottom.
What a good idea, Sue
Mmm Mmm Another Good Batch Thanks Vonnie ATB T God Bless
Thank you kindly
I love my bread machine...it`s so handy. Probably the best purchase I ever made. I`ve never seen clear vanilla. Would you happen to have a link to buy that online?
I should have thought of a link. So I attached it to the top of the comments.
I use Danncy's because my girlfriend used to get it on the border dirt cheap.
But here is an assortment from Amazon
smile.amazon.com/s?k=clear+vanilla+extract&crid=3SYSQHSDMWGIS&sprefix=clear+vanilla%2Caps%2C117&ref=nb_sb_ss_ts-doa-p_1_13
@@vonnieskitchenmartinsshack5544 Thank you M`aam :)
Looks Great. Thank you 😊
You're welcome, Pilgrim
Perfect!!! Thank you!!!
You're welcome, Marianne
Hi . Just to clarify. When in the bread machine cycle do you add the raisins? My model has lots of beeps. When in the cycle should I add them? After all the kneading is done and prior to cooking in the machine?
Yikes. If you have a 'sweet' setting try that. Then when it beeps you will add the raisins. If it doesn't have a 'sweet' setting (like mine) I had to guess and do it at the second knead. There will be the initial knead then a rest. At the next knead is when I added mine.
@@vonnieskitchenmartinsshack5544 Thanks for the clarification. I appreciate it. And I love your recipes!
Hi thank you so much for the recipe! can I use all purpose flour for this?
Not sure. That would be a good google question.
Can we use almond or other plant based milk making bread?
That would be a good one for google. We don't have that problem so I've never done it.
@@vonnieskitchenmartinsshack5544 thank you
Looks great, Thanks!
Glad you like it!
Could you add meat instead of raisins?
If you did that, you would need to store the bread in the fridge because of the meat. And I don't think the spices would be good with meat. But you are onto something. It would kind of be like a wrap I guess
Vonnie-Do you have a video on making homemade pizza crust? Thanks.
I don't. I usually buy a Martha Stewart pack
I'm so making this today!
Be careful!!!!
I copied the recipe I'm definitely going to be trying this one out thank you
Remember the warning that comes with this bread. Additional poundage may occur!
Yummy 😋 ❤
It was!
I put my salt in with the water.
Nice idea
"You don't put the raisins in until you hear the beep-ity-beep of the machine", understand. Trouble is I don't know what unit of time is a "beep-ity-beep" ! Do all machines have a "beep-ity-beep" (did I spell it correctly?)
Let me check my manual
Did you forget the egg rolls Ma`am? I`m still waiting. lol
No they are the back burner......way back maybe. I haven't made them in a while and need to tune up my skills! Actually I'm going to take a couple of weeks to tell folks how to be inflation resistant in the kitchen. But I'm afraid I'm preaching to the choir!
@@vonnieskitchenmartinsshack5544 You aren`t preaching to the choir Ma`am :)
I should have thought of this but Willy reminded me. Here is a link to clear vanilla's on Amazon
I use Darcy's because my friend would bring it to me from Mexico.
smile.amazon.com/s?k=clear+vanilla+extract&crid=3SYSQHSDMWGIS&sprefix=clear+vanilla%2Caps%2C117&ref=nb_sb_ss_ts-doa-p_1_13
Made it 3x.....
I don't dare have it around much. Did you frost it??
@@vonnieskitchenmartinsshack5544 always
beepity beep !!
Where do you have the recipe written down at okay
I don't know what you are using to view this, but I always put my recipes in the description below. Now sure if you can do that on phone.
@@vonnieskitchenmartinsshack5544 I found it and made it perfect
Turned out great 😊 🙏 😊
@@freedom4me88 But like I said, it is addictive!!! Glad it turned out for you!