I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the raisins this time. The dough was almost soupy when I went to put it in the fridge. I left it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add 2-1/2 to 3 cups of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. I also substituted powdered buttermilk for the liquid buttermilk. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. I let it rise again after it went into the pans for an hour in a warm oven as an experiement to see if it would rise at all again. Well, it rose beautifully! I was afraid all that mixing in of the extra flour would have killed the yeast. I'm glad it didn't. Now to bake it. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavor. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!!

This is the first time I have made a yeast bread which came out so soft! The batter for the first half of the recipe remained pretty soft and could not be rolled into a ball. I just covered it up with some plastic wrap in the bowl and it rose perfectly! I did not measure how much more flour I added into the risen dough but I left my dough pretty soft still. I rolled out the dough on a piece of parchment paper on a baking sheet and proceeded with the recipe using cinnamon sugar instead of plain cinnamon. Unfortunately because I left the dough so soft, it started t spread out on the cookie sheet so I just lifted the parchment paper into a bread pan and let it bake as the recipe stated. I rubbed some butter over the top when it finished baking and it soaked in giving it a nice buttery-cinnamon taste through the whole bread! It keeps well in the fridge when wrapped in plastic wrap. All I do is lightly toast a slice and it is perfect! Great breakfast bread!

I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I wanted it somewhat wholesome, so I used 3 1/2 cups unbleached flour and 1 1/2 cups whole wheat flour. Then I had to add another 1 1/2 cups for it to actually be kneadable. I only used one package of yeast, and 1/2 cup raisins. I mixed 1/4 cup into the dough and then spread the remaining 1/4 cup on before rolling. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!!

This bread has an awesome tastes and is very soft textured, like that of bread you get in a store. I had to modify if a bit, I only used 2 1/4 tsps of yeast( 1 packet) and used 1/4 cup brown sugar and 1/4 cup white, also to the dough I add 1/2 tsp of cinnamon and added my raisins. In the morning I rolled this out to make 2 loaves instead of one. I felt this recipe made a lot of dough. I had to bake mine at 400 for about 55 minutes. I will make this again but continue to try to improve it... overall pretty good. I liked using buttermilk. Thanks

I followed the recipe exactly and have to say it tastes very good. The dough, however, was extremely goopy (toooo much liquid in the recipe) so I'll have to tweak it like the other reviewers did until it can be made into a nice loaf. Better yet, this recipe is good enough for cinnamon rolls so I'll have to play with it to get the dough just right.