Raisin Bread for Bread Machine

Since I promised to celogomama to post this, and well, since this is such a good bread, here it is...
For a 1.5 pound loaf, you will need:
1 1/8 cup milk
3 cups bread flour
1 tsp salt
2 tbsp. butter
3 tbsp. brown sugar
1/2 cup raisins
[2 tbsp vanilla extract, optional-I used Penzeys Madagascar Single-Strength--oir 2 tbsp. water]
2 tsp. ground cinnamon (I used Penzeys Ceylon cinnamon)
pinch of nutmeg (again, I used Penzeys)
1 1/2 tsp. active dry yeast (I use Red Star)

1. Soak raisins in the vanilla extract/water for 1 hour, or microwave on HIGH for 1 minute.
2. Place all ingredients in your bread achine in the order specified by the manufacturer. MIne wants all the liquids on the bottom, then salt, sugar, fats, flour, spices/additions, and finally, in a little well on one side, the yeast, taking care not to touch liquids and salt.
3. Select settings: 1.5 pound loaf, Light crust, Standard bread cycle.
4. Press START. Observe dough as it kneads during first and second kneading cycle: what with the weather in TX being so dry, I found my breads always need additional tablespoons of liquid. You can use in this recipe the remaining vanilla if you soaked the rasisins in it, or milk. Last time it required 2 extra tablespoons of milk plus 1/2 tbsp. remaining vanilla by the end of the 2nd cycle to get the smooth, happily kneading dough we all recognize as The Right Thing (tm). This might vary, so keep an eye on it in the first 30 minutes.
5. When your machine beeps at you signaling end of baking, press STOP, unplug machine, and immediately remove bread. Put it to a safe place away from small animals, children or husbands, let it cool for 20 minutes before turning it out of the pan to a cooling rack. Let it cool at least for an extra 20 minutes before attempting to slice; ideally it should rest for 1 hour, but truth to tell, we never maaged to restrain ourselves that long.
This is AWESOME with fresh butter, apricot or orange preserves for breakfast.