This recipe is fantastic. I add more fruit than just raisins. I use green raisins, dried blueberries, dried cranberries, dried strawberries, and dried raspberries. (I re-hyrdrate mine in a little water first before combining them with the other ingredients so that they are a little softer and cook more fluidly. Moreover, I combine them with the buttermilk, egg, and butter before combining with the dry ingredients.) I also add a little salt. The other reviews are right that a little salt goes a LONG way in this recipe. Lastly, after the bread has cooked for 40 minutes, I quickly melt butter and baste it on top of the bread and cook it for the last 5 minutes that way. It gives the crust a nice crisp texture and golden glow. It's amazing. The other thing I would point out is that because this bread is so heavy and thick, I find it cooks better between 42 and 48 minutes... sometimes 50 (i've made this in multiple kitchens). Know your oven! :)
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