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Margaret's Buttermilk Raisin Bread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARGARET'S BUTTERMILK RAISIN BREAD
 Categories: Abm, Breads, Dairy
      Yield: 1 Loaf
 
      3 tb Dry buttermilk powder
    7/8 c  Water
      1    Egg
      3 c  All-purpose flour
      1 ts Salt
      3 tb Sugar
    1/3 c  Butter or margarine
    1/4 ts Baking soda
    2/3 c  Raisins
  1 1/2 ts Yeast
 
  Place all ingredients in bread pan, select Light Crust setting, and
  press Start.
  
  After the baking cycle ends, remove bread from pan, place on cake
  rack, and allow to cool 1 hour before slicing.
  
  This bread earns rave reviews from all tasters!  It's very moist and
  tender, and is delicious toasted.  Our friend Margaret loved it at
  first taste.  In fact, shortly after that she purchased a bread
  machine. It *really* is that good.  (Note:  For the rapid-baking
  1-pound Welbilt machine, reduce the butter to 1 1/2 tablespoons and
  the raisins to 1/3 cup.)
  
  This is a delicious buttermilk loaf!  I like to put the raisins in at
  the "beep" so they don't get smushed up.
  :)
  
  SOURCE:  Bread Machine Magic
  
  Posted on GEnie Food & Wine RT Jun 08, 1993 by J.APPLEBURY
  [AppleDebbie]
  
  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator at net/node 004/005
 
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