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Coffee Raisin Bread

Total Time

Prep: 15 min. Bake: 3 hours


1 loaf (about 1-1/2 pounds, 16 slices)

"This bread brings back memories of Easter mornings when I was a child and enjoyed toasted hot cross buns," pens Lois Head of Portland, Oregon.


  • 3/4 cup raisins
  • 1 tablespoon plus 3 cups bread flour, divided
  • 1 cup strong brewed coffee (70° to 80°)
  • 3 tablespoons canola oil
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons salt
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2-1/2 teaspoons active dry yeast


  1. Toss raisins with 1 tablespoon flour; set aside. In bread machine pan, place the coffee, oil, egg, salt, sugar, spices, yeast and remaining flour in order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. Just before the final kneading (your machine may audibly signal this), add the raisins.
To prepare dough by hand: Toss raisins with 1 tablespoon of flour; set aside. Dissolve yeast in warm coffee (110° to 115°). In a small bowl, combine oil, egg, and yeast mixture. Add sugar, salt, spices and remaining flour; combine until a soft dough forms. Turn onto a floured surface; knead until a smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Add raisins; cover and let rise in a warm place until doubled, 1 hour. Punch down dough. Turn onto a lightly floured surface. Shape into a loaf. Cover; let rise in a warm place until almost doubled, 30 minutes. Proceed with recipe as written.

Nutrition Facts

1 slice: 136 calories, 3g fat (0 saturated fat), 13mg cholesterol, 227mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 4g protein.

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