Reviewed: Feb. 27, 2007

Definitely a keeper! This loaf is delicious, moist, and wonderful all around. I did make a few changes though. I didn't have enough raisins, so I used about 1/2 chopped dried apples. I used a mix of bread flour and white wheat flour. Also, before rolling up the dough, I moistened the dough with 1 tbsp butter, not milk. And instead of white sugar, I used brown sugar for the spice swirl. Yummy!

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Dana H.

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Reviewed: Feb. 22, 2007

My kids just love this bread!!! I added some cinnamon to the dough as well as suggested by some reviews. Other than that I didn't change a thing.

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LORI93

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2007

The flavor was great, but my bread came out very dry. I am going to chalk it up to human error, maybe used to much flour or cooked a little too long. Next time, I will put a shallow pan of water in the oven while it is cooking. This made a very good toasting bread.

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Feb. 4, 2007

Can you say perfect?? Texture, taste, everything! I increased everything by 1/3 so I could make 4 loaves (that's what fits in my oven) and they came out beautifully. I also substituted 1/2 wheat flour. My family loves this - it is nothing for 3 loaves to be gone within 2 days. And toasted??? yummy... I gave a loaf to a friend and now she wants me to come over and make it with her! Thanks Faye for a fabulous recipe :o) By the way... how can I find more recipes by you???

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VICNORM

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Reviewed: Jan. 27, 2007

I used 2 cups of raisins and a quarter cup more of the sugar/cinnamon mix. This made three HUGE loaves and was really easy to make. I also only baked them for 30 minutes and they were fine.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jan. 16, 2007

I was a little skeptical of all the incredible reviews this recipe had, but they're all true! This bread is wonderful. I made two loaves with a half-recipe and they were gone within a few hours - they were SO good. I'll make it again for sure (the whole recipe this time!)

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Pacha

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

this was very good. it didn't need to cook the full 45minutes, i checked on it and it was done in about 25-30. i will also add more raisins next time and some cinnamon to the dough. very delicious.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 3, 2007

I baked six loaves for family and friends at church for Christmas this year. Each loaf came out beautiful and beyond my imagination! Everyone that received a loaf raved over it. The Lord has really blessed this recipe. It is so good in the mornings with some butter spread on it and fresh from the broiler oven! It is perfect! My grandmother, when she was still with us, made raisin bread for our families for Christmas every year - everyone told me that this recipe was even better - she would be pleased that I'm carrying on the tradition. I will, Lord's will, make this many many times.

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Aunt Sissy

Cooking Level: Expert

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Reviewed: Dec. 25, 2006

thanks faye, for another great recipe! It was SOOOOOOOOOOOOOOOOOOOO good. I made mine in mini aluminum pans--it made nine of them! wrapped them up for Christmas goodies in those little cellophane Christmas bags. Everyone loved them. Next time I will add more cinnamon, cause we are all crazy for cinnamon here! Thanks for a great treat!

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sue

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Reviewed: Dec. 18, 2006

I am not a bread maker, unless I can use my bread machine. I actually made this and it turned out great. I made french toast out of it and it was a major hit!

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Dec. 11, 2006

Simply the BEST... I have had problems with online recipes and making them, to have them only come out horrible.. BUT this recipe was simple to follow and this is my first batch... they turned out so WELL... very high loaves and very soft.. i followed the recipe and it turned out amazing.. tastes FANTASTIC.. thank you for who ever posted it... I LOVE it and will use it very often....

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bdamed

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Reviewed: Dec. 8, 2006

I thought this was good, but it comes out very hard each time I have made it. I would like it a lot more if it was softer. It makes great toast with butter for breakfast. A family favorite the next morning.

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Dec. 7, 2006

WOW!! This is so wonderful, Better than anything you can buy at the store. Great recipe, Thanks for sharing. I will double the raisins for future use.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

Oh my, this was heavenly! I don't make bread often at all, but this was an easy recipe to follow with great results. I did substitute whole wheat flour for half of the regular flour, and the only further "tinkering" I would do to this recipe to appeal more to my family's taste is to add more raisins (my 2 and 4 year olds LOVE raisins). This recipe has officially made me want to make bread more often! ;-)

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DaniKat

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Reviewed: Nov. 27, 2006

Great bread! Holds up to the knife, but soft and sweet... I used a bag of Hershey's Cinnamon Chips instead of the butter and cinnamon filling, just because I had one in the cupboard, and it came out great. Thanks!

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PG

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Reviewed: Oct. 14, 2006

I like to give this bread as a gift along with a jar of homemade apple butter. I mix either raisins or chopped apples in with the dough. I use the dough cycle of my bread machine to do the hard work for me! When it comes out of the machine, I roll up the dough with the filling and let the loaves rise again for another 30 minutes. Then I bake as directed in the recipe. This bread makes great French toast...if you have any left over!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Sep. 15, 2006

This was the best raisin bread I have ever had. Thanks for sharing this recipe with us all!

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Nicole

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2006

I made this and it turned out to be a total flop, but more my fault than the recipes I think. I know I put too much flour (this was the first bread I made, I thought the dough needed to be thick like for gnocci). It turned out that it wasn't completely cooked in the middle. Will try again.

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megankay4

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Reviewed: Aug. 27, 2006

I scaled the recipe to make 2 loaves and made some changes. I didn't have enough plain flour so i used a mixture of plain and bread flour (about 2:1), I used butter in place of margarine and I also doubled the raisins and added them into the dough so that they would be mixed throughout. Before rolling out the dough, I divided it into 2 and rolled them seperately to make it easier to manage. The dough tends to be sticky so I coated the table and the dough with a little oil. I find that if you use flour the dough tends to become dry. I didn't follow the recipe for cinnamon sugar as I had already doubled the raisins and didn't want the bread to be too sweet so I brushed butter on the surface of the dough to make it more moist and tasty) and just sprinkled enough cinnamon and sugar to cover the surface. What resulted was a soft and fluffy raisin bread with a nice swirl in the centre. Because I only had 1 loaf tin, I made 1 loaf first and wrapped the other in cling wrap then froze it before the 2nd rising. The night before I need the loaf I took it out of the freezer, unwrapped it and left it at room temperature in the loaf tin to complete its second rise. The next morning it was ready to bake.

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TANJLS

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Reviewed: Aug. 23, 2006

Yum! I halved the recipe and still got two large loaves! The only thing I changed was to add extra raisins and a dash of cinnamon to the dough itself. One word of caution: keep a close eye on the baking time as the recipe says 45 minutes but my loaves were baked perfectly in less than 35 minutes. Every oven is a little different!

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TODDLERMOM2

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