I modified the recipe too after reading the reviews. I decreased the butter to 4 tbsps so the bread did not come out greasy at all. But it was very crumbly and dry. It only rose a little and it was very dense packed. I think maybe it needed more liquid?

Reviewed On: Jul. 26, 2009

Easy recipe, very tasty. I tried substituting wheat germ for 1/3 of the flour and adding more sugar to the swirl. Came out great, but beware because it does make it a heavier and the loaf did not rise as much as an all-purpose flour would. Also, a tip for the raisins: soak the raisins in hot water for at least 10 mins prior to adding to the dough. You'll end up with raisins that plump up and are very juicy and moist. This might help with the raisin issue that the other reviews seem to be discussing.

Reviewed On: Apr. 27, 2008