Reviewed: Jan. 19, 2009

I cut the recipe in half and used the suggestion of starting with 30 minute cook time. The other suggestions to add a little cinnamon to dough, brown sugar instead of white, and buttering the top before baking gave me a golden brown, flaky piece of heaven. Too much cinnamon in the dough can make it not raise enough, so use caution! Thank you so much! P.s. I started it all in the bread maker and used caution with additional flour when I saw the gooey mess.

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PHARLAN

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Reviewed: Jan. 7, 2009

Absolutely delicious. Even after its frozen, it stays good. Its light, but not too light. Of the three loaves, only one made it past a week.

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Anne

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jan. 7, 2009

tasted good, but slightly dry after a day

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rosi

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

Excellent recipe. I have made the same recipe about 10 times. The last two time I substituted the eggs with live oil

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Silvagv

Cooking Level: Beginning

Home Town: Ventura, California, USA

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Reviewed: Dec. 24, 2008

This is EXCEPTIONAL bread. All we kept saying, while biting into the warm, mouth watering, perfectly sweet bread, was "Wow, Oh my God!" The only thing I changed; I used 3 C. whole wheat flour. Other than that, I did everything as written. You *have* to make sure the water temperature is exactly right when dissolving the yeast, otherwise you'll have a disaster. If you don't have a thermometer, just put your hand in the running water until it's just a little too hot, then turn it down to just bearable. By the time you put it into a cool bowl, it should be about 110 degrees F.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Dec. 11, 2008

The was, by far the best cinnamon bread I have ever made or tasted! http://schweetnsavory.blogspot.com/

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Melissa

Cooking Level: Intermediate

Living In: Chantilly, Virginia, USA

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Reviewed: Dec. 11, 2008

I have made this bread over and over and over again. If there is none in the house I get complaints!! It is wonderful!! When a hot batch comes out of the oven, my 17 y.o. son cannot wait to cut into it. The only suggestions I have are to watch it as it bakes. As someone else suggested, it is usually done after 30 minutes. Also, to get a really full, puffy loaf I let it rise about 90 minutes after putting it in the pan. Love this recipe though!! Thanks!!!

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Mrs. P

Cooking Level: Expert

Home Town: Holland, Massachusetts, USA

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Reviewed: Dec. 4, 2008

This is instantly a favorite in my family! The only complaint I have is the cooking time. I ended up putting it in for 30 minutes instead of 45 and it was done. If I had left it in for the time stated on the recipe it would have burned. Other than that I have no complaint at all! I'm definitely going to make this again.

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SMILEYCOOKS

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I hardly ever give 5 stars, because i find I usually have to add or change something in the recipe to make it really good. This one is great the way it is, and is easy enough to change around to fit my mood and appetite. I like to soak my raisins in apple cider and cloves for a little while before I make the bread. Not until the raisins are really plump, but enough to start softening that up a bit. I then use the left over liquid in place of some (or all) of the water used to start the yeast. the yeast is ready in no time and this adds a little more flavor. I also prefer brown sugar to white for both the sugar in the dough and in the filling. I also replace 1 cup of white flour with wheat for texture an color and add about 1 tsp of whey powder for each cup of flour I use. I roll out the dough to less than 1/2 inch so that i get more layers of swirl. I usually end up using more cinnamon and brown sugar than the recipe calls for, and add a bit of nutmeg as well. I know every oven is different. I'm at sealevel and have found 40 minutes to be just about right, covering with foil for the last 15-20 minutes. I sometimes get some dripping from the pans while baking, so I put a pan underneath. My family loves this bread, and those i have shared it with have also given it high marks. Works great for cinnamon rolls too. I use this Vanilla Butter Cream Frosting recipe: http://www.epicurious.com/recipes/food/views/Vanilla-Butter-Cream-Frosting-232945

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jef

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Reviewed: Nov. 13, 2008

This bread got a 5 star review at my house. I had to join this group just so I could add my 2 cents. I made a confectioner's sugar and milk glaze for the top. Yum! Thanks for a recipe that works.

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ANZABETH

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

I made this bread last night and it was pretty easy and very tasty. The only thing I would change would be to roll the raisins up with the cinnamon sugar instead of putting them straight into the dough. I cooked mine for 40 mins, covering with foil after 20 mins to keep the top from burning.

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Lauren and Elizabeth

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Reviewed: Nov. 4, 2008

Flourie, dry, followed the instructions. Not good at all. no one really liked it.

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Mantha

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Reviewed: Oct. 31, 2008

Excellent Receipe, comes out great everytime. It's even easy for an Amature.

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SANTHONY

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Reviewed: Oct. 29, 2008

It was okay. You need to roll it really tight in order to get a good swirl going. The bread was a little dry for my taste and fell apart if I tried to toast it.

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Megan

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Highland Heights, Kentucky, USA

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Reviewed: Oct. 28, 2008

This is great bread. I only had two loaf pans, so I used the "extra" dough and sliced them into cinnamon rolls. They were great! I may make them all rolls next time as the kids loved them. The bread rose and baked up very nice. This bread is not too sweet, so it is good for breakfast.

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countrymamaof4

Cooking Level: Intermediate

Home Town: Meriden, Kansas, USA

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Reviewed: Oct. 24, 2008

I halved the recipe and made two 8x4 loaves and a smaller loaf. I added 1 T of cinnamon to the flour mixture and kept the original cinnamon sugar. Delicious! My loaves don't have the pretty swirl as I messed up the dough and ended up just dumping the cinnamon sugar in and baking. Tastes great with butter!

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Shizzler

Cooking Level: Beginning

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Reviewed: Oct. 23, 2008

If I could give this 10 stars, I would. I've been making this bread for a few years now. I don't make bread often but when I do it's usually this one. I usually separate the dough into 3 parts and roll them seperately. I don't usually measure the cinnamon sugar, I just put alot, haha, that's the BEST part of this recipe! The dough puffs up beautifully! The best is to eat it with peanut butter and unravel it as you eat it. MMMMM, so good. Everyone I give this to loves it. Someone told me once it was too sweet but I don't think so...that's the nature of raisin bread! I love it!

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MIKEY

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 5, 2008

Simple and delicious! The top looked a bit dry, though. I think next time I'll try an egg wash. It was a cold day when I made it, so to aid the rising process, I preheated the oven to 500 for about a minute, turned it off, and let the dough rise in there.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Oct. 1, 2008

Really good, but double that cinnamon filling! I'm a person who is easily overwhelmed by cinnamon and even I thought it was too little! Also, I don't get what it means by tucking in the ends, anyone could explain it? P.S. Don't use half bread flour, half ap like I did! My texture was off because I did that, but was not reflected in my review.

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youngnsassy

Cooking Level: Beginning

Living In: Yishun, North Region, Singapore

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Reviewed: Sep. 26, 2008

This bread really IS what cinnamon raison bread is supposed to taste like. Make phenominal raisin toast! Next time I will double the raisins. I thought it was a little sparse on the raisins. Perfect flavors though!!! This recipe is a keeper!

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