Maple Raisin Bread

½ cup milk

¼ cup butter

¼ cup Maine maple syrup

1 tablespoon yeast

2 eggs

¼ cup dry milk powder

½ cup wheat germ

½ cup raisins

3 ¼ cups all purpose flour

For the filling: Quarter cup Maine maple sugar mixed with one teaspoon cinnamon. Add the butter to the bowl of the bread maker. Scald the milk in a cup in the microwave or in a saucepan on top of the stove and pour over the butter. Add the maple syrup, raisins and wheat germ. Stir until butter is melted and the temperature of the mixture is less than 110 degrees. (A temperature higher than this will kill the yeast). Add the eggs, yeast, milk powder and flour. Set the machine to the dough cycle.

Remove the dough from the bowl of the bread maker and knead well. On a well-floured surface, roll the dough into a 16-inch by 10-inch rectangle. Sprinkle the dough generously with a mixture of cinnamon and maple sugar. Roll the dough into a loaf, and place in a well-greased pan. Let the bread rise until double in bulk, about 90 minutes.

Preheat the oven to 350 degrees. Bake the bread until nicely brown and the loaf has a hollow sound when tapped, about 35 minutes. Remove from pan and let cool on a rack before slicing.