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Measure and add wet ingredients to the bread pan.
Then add unsalted butter, softened NOT melted (not shown)
Measure and add dry ingredients (EXCEPT YEAST) to bread pan. For best results, pour the salt, sugar, dry milk and cinnamon along the edge of the pan on different sides (avoiding the middle of the pan)
Use your finger to form a well (hole) in the flour (where the yeast will go). *Don't dig too deep because you don't want the water to seep through ***The yeast must never come into contact with the liquid! ***
Measure yeast and carefully pour it into the well
Put the baking pan into the bread maker and close the lid.
At the fruit signal, add raisins, but just a small amount at a time. *you have to be very patient
Depending on the type of bread machine you have, select 'normal' or 'basic' mode and and size (this is for a 2lb loaf). *See NOTES for 1 lb loaf
If you have the option, select crust color. *I recommend the lightest crust color setting (it makes it easier to cut the bread when it's baked)
It will take anywhere from 2 ½ - 3 ½ hours, depending on your bread machine. When the timer goes off, remove it from the machine and let it cool for 10 minutes before taking it out of the pan. Then move the loaf to a wire rack to continue cooling.