I agree that the amount of flour called for needs to be increased, as it does not account for the eggs as a liquid in the 1:3 ratio of liquids to flour. I ended up using between 4 1/2 and 5 cups of flour, but the resulting dough was light and springy, and it rose AMAZINGLY tall in the oven (perhaps due to the extra egg?). I baked the loaf for 30 minutes given the rise of the dough and because I had used white whole wheat flour, but found that it still had a moist spot in the middle; so be sure to bake it for the full amount of time. The bread was a bit delicate but quite good, and I would have given the recipe 5 stars if the amount of flour had been correct. Next time (as I WILL make this again) I will mix in the raisins but spread the cinnamon and sugar on the dough just before rolling it up to make a swirl-bread.
Miller's Cinnamon-Raisin Bread
detailaddict Posted: 03/11/10
PlanAheadMom Posted: 07/01/09
I thought this was a good recipe but was a little bland for stand-alone bread (to slice and eat). However, it made some killer french toast and I will be making it for that purpose on another special occasion.
JasonM Posted: 05/11/09
I've made this recipe several times, now, and it has produced excellent results each time. A very moist, tender bread with a surprisingly intense cinnamon-raisin taste even though it seems to be lacking in sweetness from the ingredient list. As with any bread recipe, there have been occasions where -- due to the weather or humidity -- I've had to use more or less flour than indicated, but other than that the recipe is perfect. Most recently, I added a about 1 tbsp of clover honey and an extra dash of cinnamon to the bread while it's rolled out (just before shaping it into a loaf). This just added an extra hint of cinnamon and sweetness without altering the nutrition data that much. Great recipe!
Bubby1013 Posted: 11/25/08
This recipe worked out great. I omitted the raisins. Took it to a party, everyone raved about it. I topped it with a thick "glaze" made with shortening, vanilla and powered sugar.
jcampbell Posted: 02/06/09
The BEST Cinnamon-Raisin Bread I have ever eaten! It was so easy to make and my family loves it. We like ours a little sweeter so I added a 1/4 cup of white sugar, and used 1 cup Whole Wheat Flor and 2 cups of plain flour. I did have to add quite a bit more flour as I was kneading the dough.
QueeTheBean Posted: 02/18/10
I thought this was outstanding. Like previous reviewers, I had to add quite a bit more flour than the recipe called for. Not humid-day type extra flour, more like a whole cup! I thought it would be a disaster, but it was very light and delicious. I used some white-whole wheat in place of the bread flour. Don't skip the step of plumping the raisins in the hot water--it made a big difference.