Very good, and I usually don't like raisins, but had a craving for cinn. raisin bread. This was my first time trying this kind of bread recipe. I used 6 cups white bread flour and 2 cups wheat bread flour, trying not to add too much more, although the dough was a bit sticky. I used my kitchen aid and kneaded until the dough came off the sides slightly and started up the hook, which wasn't far because there's so much dough. I sprinkled a little cinnamon in the dough, used golden raisins, and butter, not margarine, and brushed melted butter on the rolled out dough instead of milk. When it was time to transfer to a large bowl, I spread some oil around the bowl with my hands so I could better handle the dough, get it off the hook and out of the mixing bowl. I think I baked for about 35 minutes. I will definitely use this recipe again.
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