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

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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

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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

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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

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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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mjordanlmj

Cooking Level: Expert

Living In: Pasadena, Texas, USA

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Reviewed: Oct. 29, 2008

This will make a wonderful raisin bread as long as you add more raisins. I would also watch carefully and add more flour if needed, I did not do this and the texture of the bread suffered. I also added about 1/8 c sugar and replaced the lard it called for with canola oil.

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Angela

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 21, 2008

I didn't love this. The bread was hard the second day and then was worse the third. I need something to last a bit more. I did use butter instead of lard, maybe that was why? I like the idea of adding honey. It was good toasted with cream cheese though...sorry!!

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Jul. 23, 2008

i really enjoyed the ease of this recipe, and the fact that it had no added sugar. i added about a third of a cup of honey to it, mixed it in the bread machine and then baked it in the oven because it's always so much better that way. (350 for 25-30 minutes) i also used becel instead of lard.

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 6, 2008

Great recipe! I doubled the raisins like previous reviews suggested, and also added 3 teaspoons of brown sugar since I like a sweeter bread. Perfect!

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LYNXA

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Reviewed: May 3, 2008

This recipe was very easy and turned out the best of any bread machine recipe I have tried. I used 1 1/2 c bread flour and 1 1/2 cups whole wheat flour. I used butter instead of lard. I also added 1 t. fructose, because I was worried that the yeast wouldn't work properly without sugar. The loaf came out light and airy. I love this recipe for a hearty, healthy and tasty bread.

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Ted

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Reviewed: Dec. 9, 2007

Was Ok. Needed to be a tiny bit sweeter. May add more cinnamon next time.

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TIFFANYNELSON

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Sep. 7, 2007

I did not care for this recipe, and I even added sugar! I dont know if I did it wrong, but its the worst raisin bread Ive ever tried. I dont mean to be rude, but this really was terrible. Sorry!

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Zsazsa Gardea

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Surprise, Arizona, USA

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Reviewed: Aug. 18, 2007

Great bread. I substituted some of the flour with whole wheat flour and it tasted great. If you like the raisins whole, add them in after the first kneading.

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easyaspie

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Reviewed: Jul. 6, 2007

My Family Loved this one!

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Puggy

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Reviewed: Jun. 8, 2007

This bread was definitely too dry. More water should be added.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 27, 2007

Easy, tasty,and GOOD! I'm sure I will make this again.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 12, 2007

Awesome recipe, it came out perfect. I made 2 loaves in 1 day.

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brnd69

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Reviewed: Apr. 25, 2006

This bread turned out so good! It's not too sweet, but is sweet enough with the raisins. I almost ate the entire loaf by myself. I gave the recipe to my mom, I guess my sibling demolished two loaves in a day! Awesome recipe. Will keep making it. :)

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Kara

Cooking Level: Beginning

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Reviewed: Feb. 19, 2005

Something is definitely missing from this recipe. It did not rise or bake correctly. A yucky mess. I will not waste ingredients trying this again.

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AROSEF33

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Reviewed: May 5, 2004

I did not like this bread at all. I like big plump rasins in my raisin bread, and because this recipe said to just add them in the beginning and not at the "add ingredients" single, they were all chopped up. When done you can't even tell it has raisins in it, and you can barely taste them. It also needed more cinnamon, a bit of sugar, and less yeast--it tasted too yeasty and not like the typical raisin bread I'm used to. I will not be making this one again.

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TINA

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