Reviewed: Apr. 20, 2012

Making this raisin bread strained and overheated my breadmaker. Much too dense a dough. Too much flour and not enough liquid. Had to remove from my breadmaker and knead by hand(something I hate doing) . More liquid(water) fixed the issue. Taste was good. Next time I would increase the liquid content by 1/2 cup which should solve the problem.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 9, 2012

I had a few problems with it mixing (flour just sat on top undisturbed), so it didn't really rise either. I'm not sure whether it was a bread machine error or I did something wrong (not sure about that since all I did was dump it in the order listed). In the end, I guess it worked, but the flavor wasn't dynamic enough for me to attempt a second time. Good, but not great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sizzleme

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 8, 2012

I followed the recipe except increasing the cinnamon to 2tsp., and substituting 1 c. of wheat flour for white, and it turned out great -- light, airy, moist, and delicious. It did not raise too high, and was not too much flour, as other reviewers have suggested. I should add that I live in a very dry area, so I usually have to add extra liquid to bread recipes, but in this case I didn't.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MWELKER

Reviewed: Jan. 20, 2012

Delicious...Gets eaten up fast.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SherryW

Reviewed: Jan. 8, 2012

This was a bigger hit than Santa Claus at Christmas dinner. So easy and even tastier. Makes your friends and family think you are a pro. Try this one, you won't regret it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NEWSAGE

Reviewed: Jan. 7, 2012

I substituted agave for honey, applesauce for the egg, and soy milk for the milk. My bread came out delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

atumwa

Cooking Level: Intermediate

Living In: Portsmouth, Virginia, USA

Reviewed: Jan. 4, 2012

Followed the recipe as written except that I substituted 2c AP flour and 1c whole wheat flour for the 3c bread flour. The bread turned out pillow soft and subtly sweet. Next time I might bump up the cinnamon and raisins to really punch those flavors. I think I have definitely found my new go-to bread recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SmileyRug

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

Delicious! I used 3 1/2 c. of bread flour per the recommendations of others; it was a perfectly sized loaf and had a nice "bready" taste and texture. This will be a staple in my bread machine rotation.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RBG

Reviewed: Nov. 21, 2011

Wonderfully easy and flavorful. Became an instant favorite.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gwenbishop

Reviewed: Oct. 30, 2011

Very soft raisin bread.. I replaced the bread flour with wholemeal flour for a healthy bread and divided all the ingredients by half for a small loaf!

Was this review helpful? [ YES ]
1 user found this review helpful