Raisin Bread I Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: May 6, 2003
Quite possibly the worst recipe I've ever tried. I read the previous reviews and tried to make adjustments so the bread wouldn't come out dry. I cut the baking time by ten minutes and used jumbo eggs instead of large, thinking that the extra liquid might help. Unfortunately the bread still came out dry and tasteless. I wouldn't recommend wasting ingredients and time with this recipe.
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Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA
Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 21, 2003
This bread is dense, not like a bread you'd use to make a sandwich. It's somewhat crumbly too, but the taste was great. I added a little more sugar and cinnamon and milk, and used golden raisins (which sort of carmelized when the loaf baked and were very tasty ). So good either right out of the oven or toasted with butter.
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Reviewed: Oct. 14, 2002
The bread came out kind of dry and crumbly
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Reviewed: Oct. 3, 2001
GREAT WHEN TOASTED!!!!!! VERY EASY TO MAKE.
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Reviewed: Oct. 22, 2000
This was great! It's so quick to make.... and to get gone too. I love raisins and I will definitly bake this recipe again. I used 2 mini loaf and reduced the baking time to 45 mins.
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Reviewed: Aug. 16, 2000
This is an excellent recipe. My husband loved it. He cut a slice and put ice cream on top with hot fudge. He was in heaven. It's great with whipped cream cheese.
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