Gallon size plastic storage bag such as Ziplock, I recommend using a freezer bag
loaf pan I used a 9 x 5 inch pan but you can shape it to fit in an 8 x 4 inch too
Ingredients
3cupsall purpose flour
¼cupsugar
1teaspoonsalt
1tablespooncinnamon
¼ ouncepacket of yeast (rapid)
1cupwarm water
1tablespoonmilk
3tablespoonsolive oilor safflower oil
¾cupraisins
Instructions
Add in the flour, yeast, sugar, salt, and warm water into your freezer bag. Close the bag and then knead the dough through the bag.
Add the remaining ingredients except the raisins. Close the bag and then knead the dough through the bag for about 10 minutes. Add the raisins then incorporate them into the dough (it helps them from getting too squished).
Next, shape the dough into a loaf and then transfer to a greased loaf pan.
Cover with a tea towel and let it rise (it will only rise a little).
Bake for 30 to 35 minutes at 350 degrees or until lightly browned on the edges.
Notes
Nutritional information is an estimate only.Store any leftovers in a plastic storage bag or wrap in storage wrap. Bread will be good for up to two days after making. It has no preservatives like store bought bread so it will not last as long.