Cinnamon Raisin Graham Bread

Heat water, honey and butter in a small saucepan over medium-low heat until very warm, 120 to 130ºF.

In a large mixing bowl, whisk 1 1/2 cups bread flour, graham flour, vital wheat gluten, cinnamon, salt and yeast. Add the warm liquid, butter extract and caramel extract and beat on medium speed of an electric mixer for 2 minutes.

Add 1/2 cup bread flour. Beat on medium speed until well mixed. Add enough of the remaining flour to form a soft dough.

Turn dough out onto a floured surface and knead the dough until smooth and elastic, about 6–8 minutes, kneading in the raisins when the dough is almost smooth.

Place the dough in a greased bowl, turning to grease all sides of the dough. Cover the bowl and let the dough rise in a warm place until doubled, about 45–60 minutes.

Punch the dough down and form it into a loaf. Place the dough in a greased 9×5-inch loaf pan. Cover the pan and let the dough rise in a warm place until doubled, about 30–45 minutes.

When the dough has barely reached the top of the pan, preheat oven to 350ºF.

Uncover and bake the bread at 350ºF for 40–45 minutes or until loaf is golden brown and sounds hollow when tapped.

Immediately brush the top crust with the 1/2 tablespoon of melted butter. Remove the bread from the pan to a wire rack to cool completely.

Recipe adapted from Better Homes and Gardens The Complete Guide To Bread Machine Baking.