• Reply by Mike Nolan on January 21, 2012 at 12:10 pm
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Bread machines often don't do a good job distributing raisins evenly, and sometime tear them up a bit too much.

Normally I just throw the raisins in the mixer and let it knead on the slowest speed for a minute or so.

Are you baking in the bread machine?

If not, you can also do it like cinnamon rolls. Roll the dough out as thin as you can, sprinkle on the raisins evenly and roll it up.

You can then knead and shape it further to get it to the right size for your loaf pan.

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• Reply by DR. A. on January 21, 2012 at 12:20 pm
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Many thanks Mike. I'll try that.

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• Reply by HerBoudoir on January 21, 2012 at 1:40 pm
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I've found that if I wait until the bread machine beeps to add the raisins, I end up with a raisin crust. As I don't care for that, I usually just add them in when I'm stacking in all the other ingredients. While a percentage of the raisins end up getting smooshed/torn up, it's a more effective way of incorporating them.

Typically, I do add about 25% more raisins than called for (I like my raisin bread very raisiny). I separate the raisins so they aren't clumpy before adding and toss with about 1/4 cup of flour (and subtract that flour from the overall flour in the recipe) first. No idea how much the flour helps but I know for cake baking, you need to toss fruit with flour so it doesn't all sink to the bottom. When I first tried this, the loaf came out perfect for me, so that's how I do it now.

Mmm. Raisin bread. I think I need to make raisin bread tomorrow.

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