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Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.
 

1 1/4 cups warm water (110 degrees F.)
2 tablespoons hazelnut oil
2 tablespoons honey
1 teaspoon salt
1 1/2 tablespoons nonfat dry milk
1/2 teaspoon ground cardamon
1/2 teaspoon grated lemon zest
2 tablespoons vital wheat gluten (optional)*
3 cups bread flour or unbleached all-purpose flour 
1 cup whole wheat flour
3 teaspoons instant active dry yeast
1/2 cup coarsely chopped hazelnuts
1/2 cup raisins (You can also substitute 1/2 to 3/4 cup chopped mixed dried fruit)

* Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

Place all ingredients except hazelnut and raisins in bread pan of your bread machine. Select dough setting and press start. After approximately 15 minutes of the dough cycle, add hazelnuts and raisins and continue dough cycle. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover and place in a warm spot to rise for approximately 30 minutes or until doubled. Preheat oven to 350 degrees F.

Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.

Makes 1 1/2-pound loaf.