Transitional Cinnamon Raisin Bread (and Buns)
Cookbook
Page 140
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Reviews
2 reviews,
average rating 3.5 / 5
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I am so glad that I read people's comments about the rise time of this on TheFreshLoaf.com. I did, indeed, find that it took soooo much longer to rise than the recipe indicated. Plan accordingly!
I could not effectively knead in all of the raisins by hand so I switched to the Kitchen Aid- I recommend doing so from the start.
All in all, it tasted good (very good?). It's better toasted than plain. Everyone else who ate it, including a 15-month-old and a 3-year-old, loved it more than me. Apparent... Read more
I could not effectively knead in all of the raisins by hand so I switched to the Kitchen Aid- I recommend doing so from the start.
All in all, it tasted good (very good?). It's better toasted than plain. Everyone else who ate it, including a 15-month-old and a 3-year-old, loved it more than me. Apparent... Read more
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This is a very tasty (not too sweet loaf). We used this for wonderful grilled cheese sandwiches and also good toasted with butter. I agree with the other reviewer - rise took longer and it is better toasted. Mine did not come out very "crusty" - the crumb was nice and soft, unfortunately the exterior was a bit soft too. Next time I will give my oven a spray of water to help with that.