Reviewed: Jan. 22, 2012

It was good but, I shouldn't have add the raisins at beginning

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Reviewed: Feb. 22, 2011

I doubled the raisins and still think it could use more. I also doubled the cinnamon on the 2nd batch - much better but will try adding even a tad more next time to make it more of a cinnamin raisin bread. Good recipe and the texture on this is very good. Use the bread flour!

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JC Bailey

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

This bread did not turn out well at all. I will not make this again. Made me laugh that one person raved about it but when I read her review, she had almost totally changed the whole recipe. I actually give this no stars but had to rate it at least a one star or I could not comment.

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debberleeme

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

Reviewed: Sep. 23, 2010

Wow! I'm pleasantly surprised! After reading the reviews I did double the raisins and I doubled the cinnamon. I didn't have any bread flour so I added 3t xantham gum. I think a lot of people had trouble if they used regular or wheat flour. I read online that those flours don't have as much gluten as bread flour. I loved this bread and will definitely make it again and again! My 3 year old loves it too, which is awesome because it has no sugar!(well, ok. I did add 2 T sugar, but might not next time.) Thanks for the great recipe!!!! LOVE IT!

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merilee

Reviewed: Sep. 13, 2010

I'm making this for the 3rd time right now and I have to say I love this bread! The first time I made it, it came out okay. But everyone's kitchen environment is different, and you have to keep that in mind when working with yeast. I need a little bit more water. I also add chopped walnuts and I double the raisins. This is so good!! Love that there is no added sugar - it doesn't even need any!

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JENVET

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 11, 2009

This is a super great raisin bread & oh so easy! I make it exactly as recipe states, except I sometimes add 1/4 or more raisins. Really- really good!!!

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Sheddy

Reviewed: Apr. 28, 2009

Wow I really love this recipe. It is mildly sweet and almost no fail. I have never had so many compliments on a bread before. My family and friends love this. Thank you so much for sharing this recipe with us.

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Bonnie

Reviewed: Mar. 8, 2009

does not taste like store bought raisin bread but still pretty good. I found the raisins were all chopped up (put them in at the beginning), next time I will wait to add them to the bread machine.

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Mel_gizmo

Cooking Level: Beginning

Reviewed: Feb. 13, 2009

Really liked this recipe. Used more raisins (a generous cup) as I love the taste. Added the raisins too soon the first time I tried it, but learned better this time. Will make again and again.

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Grpatiny

Reviewed: Jan. 1, 2009

I liked this recipe, but changed a few things in it. 1 cup water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® Better for Bread™ bread flour 3 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 1/2 teaspoons bread machine yeast 3/4 cup raisins

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