I will agree with some other reviewers that this is dry for raisin bread. It was tasty, though and I was greatly disappointed to find that the second loaf I had tucked away for a few days to give to a family member had collapsed on itself. The first loaf was great, but the second became a brick in just a few days. It doesn't keep well.

Reviewed On: Oct. 7, 2009

I altered the recipe slightly - using half wheat flour, half white. I also coated the bread with garlic infused olive oil instead of topping with onions because we used it for spaghetti. I'll definitely keep this recipe.

Reviewed On: Sep. 23, 2009