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Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Add the dough ingredients to the bread machine pan in the order recommended by your machine's manufacturer — typically liquids first (warm milk, warm water, beaten egg, softened butter), then dry ingredients (flour, granulated sugar, salt), with the yeast added last in a small well in the center of the flour so it doesn't contact the liquids before the cycle begins.
Select the Dough cycle and start the machine. The cycle will mix, knead, and allow the dough to rise until it has roughly doubled in size, about 1 hour 30 minutes depending on your machine.
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