Adapted from cottagerswife.wordpress.com
cup + 2 Tbsp. water
+ ½ tsp yeast
This bread is made on the dough cycle, then plopped onto a sheet of parchment and into a cold oven, set to 350 degrees. It has a chewy, bagel-like texture that makes it great for the toaster. Place all ingredients into the bread machine and set on the basic dough cycle. Note that if you put all ingredients in your machine at the start, the raisins get a bit beaten up. If you can drop them in about half way through the mixing stage, you will get a prettier product, though if you wait too long, the raisins don’t distribute evenly through the bread (Is it just my machine?) Once you have lightly shaped your finished dough on a parchment-covered baking sheet, pop it into your cold oven on a middle rack and set the oven to 350 degrees and the timer for 35 minutes. TIP: Brushing the loaf a few times with water while it is baking also adds some moisture to the oven and gives the bread a slightly glossy, less floury finished appearance.