This is a very good recipe. I skipped the raisins in the recipe, and had to add nearly a cup of additional flour, to be able to work with the dough. My rising times were much more than an hour and 30 minutes, but I put that down to the fact it's winter in Minnesota and rather cool in my house. But the flavor of this bread was simply deliscious. MY 9 and 10 year old children couldn't get enough. I'll definately make this one again. But next time, I think I'll try wheat flour instead of white, just to mix it up a bit.
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