Zucchini Raisin Bread

A family recipe from Katie Roling.

Getting ready: 10 min · Cooking: 3 hr · Feeds: 12

Ingredients

• 3/4 cup plus 2 tablespoons water (70° to 80°)
• 2 tablespoons butter or margarine, softened
• 1 cup shredded zucchini
• 2 tablespoons sugar
• 4-1/2 teaspoons nonfat dry milk powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3-1/2 cups bread flour
• 2-1/2 teaspoons active dry yeast
• 1/2 cup raisins

Directions

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer.
2. Select basic bread setting. Choose crust color and loaf size if available.
3. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
4. Just before the final kneading (machine may audibly signal this), add the raisins.
5. Tip: Yield: 1 loaf (about 1-1/2 pounds).

The story behind it

Billie H. of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. Try slices of it toasted, she suggests.