Raisin Bread

• 1 1/4 tsp dry yeast
• 2 3/4 cups all-purpose flour
• 3/4 tsp salt
• 1 egg, beaten
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/3 cup butter, softened
• 3/4 cup raisins
• 1 egg yolk, beaten
• 1/2 Cup of 2% Milk

1. Place milk and yeast in the bowl fitted with the kneading/crushing blade. Warm at speed 5 at 100°F for 3 minutes. Add flour, salt, egg, sugar, vanilla and butter. Launch the P2 pastry program.

2. After 3 minutes 30 seconds of mixing, the dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program. Remove the dough and stir in raisins. Place dough in a bowl, cover with plastic wrap and refrigerate for 12 hours.

3. Form the dough into 8 balls and place in a sprayed and floured 9 x 5-inch loaf pan. Cover with a towel and let dough rise for 1 hour 30 minutes.

4. Preheat the oven to 350°F. Brush the bread with beaten egg yolk. Bake for 35-40 minutes or until golden brown. Cool before removing from the pan.