Pecan Raisin Bread

• 1 cup plus 2 tablespoons water (70u0b0 to 80u0b0)
• 8 teaspoons butter
• 1 egg
• 6 tablespoons sugar
• 1/4 cup nonfat dry milk powder
• 1 teaspoon salt
• 4 cups bread flour
• 1 tablespoon active dry yeast
• 1 cup finely chopped pecans
• 1 cup raisins

1. In bread machine pan, place the first eight ingredients in order suggested by 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 pecans and raisins.
4. Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

water, butter, egg, sugar, nonfat dry milk powder, salt, bread flour, active dry yeast, pecans, raisins

Taken from www.tasteofhome.com/recipes/pecan-raisin-bread/ (may not work)