The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada
Living In: Brampton, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
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.
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Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 20, 2012
Delicious...Gets eaten up fast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 7, 2012
I substituted agave for honey, applesauce for the egg, and soy milk for the milk. My bread came out delicious.
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Cooking Level: Intermediate

Living In: Portsmouth, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 21, 2011
Wonderfully easy and flavorful. Became an instant favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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!
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Cooking Level: Intermediate

Living In: Toowoomba, Queensland, Australia

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