Zojirushi Bread Machine: Raisin Bread

When I am shopping and I see raisin bread on the shelf, I have this moment of wish fullness every time. I want a loaf of raisin bread that tastes amazing. That isn’t dry. Or a dessert in disguise. But the bread never tastes how I wish it did. It’s often so very dry and the loaf is so tiny. It’s a disappointment that costs $5 to 7 now.

Kirk had found a great buy on raisins so my pantry was stocked to use them this fall. So I got to thinking and pulled out my bread machine.

Raisin Bread


  • 1½ cups water*
  • 2 Tbsp avocado or similar oil
  • 3 Tbsp brown sugar
  • 1½ tsp fine sea salt
  • 1 tsp ground cinnamon
  • 520 grams all-purpose or bread flour
  • 2 Tbsp dry milk
  • 2 tsp active dry yeast
  • 1 cup raisins
  • 1 Tbsp all-purpose flour


Add to a Zojirushi bread machine in the order listed, starting with water and ending with the flour. Sprinkle the yeast on top.

Add 1 Tablespoon flour to the raisins in a bowl, gently stir until they are fully coated.

Place the raisins on the top, on the edges, as in the photo above. Keep them off of the yeast.

Set loaf for standard white bread, medium crust, and if size is needed, 2 pound size.

Check during the first kneading cycle, to make sure everything is mixing, for the dough to be slightly tacky to touch.

Remove after baking, let cool on a rack.

Once fully cooled, store in a sealed bread bag, and use within 2 days for best results.

Makes 1 loaf.


Zojirushi bread machines warm the ingredients for you, where other brands of bread machines use warm water instead, at the temperature called for, usually around 110*, and stack the ingredients as called for in the manual. Follow your machine’s manual. Items with * should be warmed up if using a standard machine.

As you might note, I put the raisins in with everything else, instead of adding when the machine beeps for “additions”. A couple reasons. I don’t stick around once the first kneading cycle is done, so I won’t remember to add them in. The other is if you toss the raisins in flour, and make sure they are separated, they will mix in well in the first kneading cycle and shouldn’t sink to the bottom. Work smarter, not harder, right?