This is a fabulous recipe - yielded an amazingly fragrant, beautiful loaf of bread. I subbed whole wheat for half the flour, and increased the cinnamon. Not sure why the other readers had issues with the liquid-dry ratios, as I followed the recipe to the letter with great results. I found folding in the raisins AFTER the dough had rested 10 minutes a bit awkward, and the raisins never quite incorporated fully. I will definitely be making this again, but next time will add the raisins at the time of kneading. I plan to serve this at my next brunch.
Comments and Reviews 1-4 of 4
Diplocook Posted: 02/15/09
AustinCheryl Posted: 01/30/11
Made with the dough hook in my KitchenAid yesterday, and it made a huge loaf I had to put in a rectangular baking pan instead of a regular loaf pan. The result is amazingly good- we can't stop eating it. Nothing like commercial products, just tender, moist bread with all that good cinnamon/sugar throughout with golden raisins in each slice. Worth the time,and I'll be making it many times I'm sure.
SpokaneEllen Posted: 11/01/10
I used my bread machine for this recipe, following the ingredients and quantities exactly. I put the wet ingredients in first, then the dry ingredients. I used the dough cycle, adding the raisins after about 25 minutes. When the machine beeped, I removed the dough and shaped it as instructed, then gave it the 2nd rise. It came out great. My oven runs a little hot, so the crust is browner than I'd like, but that's easily fixable next time. This is definitely a keeper!
AJCollins Posted: 11/17/11
I have made this bread two times this week, and plan on making a third loaf tomorrow! It is de-lish!! I subbed half the flour for whole wheat and added the raisins toward the end of the first kneading (instead of waiting 10 minutes); kept everything else as written. My husband said he was going to finish the whole loaf in one day... not if I can help it, and get to it first :) It is hearty and sweet, a perfect weeknight "dessert" or breakfast.