Reviewed: May 27, 2011

Good but not great. I used my bread machine and it made a very small 1/2 loaf.

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Reviewer:

Ladybug505

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

Great way to use those dried-up golden raisins that got lost in the back of my cabinet. Soaked them in rum for a couple of days, nothing left to drain. Most delicious raisin bread we've had in ages! Moist, tender, just yummy. Used half white whole wheat flour and half bread flour, ended up adding a few T. more to tighten up the dough. Also don't keep heavy cream on hand so used yogurt. Once dough raised in bread machine, took it out, patted into a rectangle, spread w/butter, sprinkled w/sugar and cinnamon and some chopped walnuts, rolled it jelly-roll style, let rise again and baked it in the oven @ 350 degrees, 30 min. Perfection!

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Reviewer:

cookingranny

Cooking Level: Expert

Living In: Vermillion, South Dakota, USA

Reviewed: Nov. 2, 2010

I didn't have whipping cream so I used sour cream and it worked just fine.

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Reviewer:

mieshka

Reviewed: Aug. 28, 2010

I modified the recipe by increasing it about 50 percent since several reviewers commented that the loaf was small. I wasn't sure I had the proportions correct but it came out great. I am going to add the raisins later in the kneading process so they are not as chopped. I also didn't add the rum extract to the recipe, did use 1/3 dark raisins, 1/3 golden raisins and 1/3 dried cranberries, coated the fruit in nutmeg and cinnamon before added it to the dough. A soft, tasty loaf.

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Reviewer:

ROBINBRADY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Mar. 13, 2010

This was a great raisin bread I added 1-1/2 Tablespoons of cinnamon.

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Reviewer:

stbraun

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

Reviewed: Dec. 25, 2009

This was awesome! It was a little on the soft side and I usually like a crispy crust but it was good. Very flavorful and good. Will be making again soon!

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Reviewer:

Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

Reviewed: Dec. 3, 2009

This is the best bread machine bread I ever had! WOW! I omit the rum extract. And I do not have any dry milk....ever....so I just skip it...but still. YUMMMMMMMM! I am making it for my 1st graders class for snack next week. YUMMMMM, hey. Did I say YUMMMMMM?!

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Reviewer:

Pookie4

Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

Reviewed: Jul. 24, 2009

Great recipe! My husband loved it. It's a little more like a polish egg bread than a normal bread, though. I also made a great version of this bread with a few modifications: I substitutes half the flour for whole wheat pastry flour, and I added half of a cooked yam to the mix (and omitted the raisins and rum). Yummy! An excellent bright yellow potato bread. I highly recommend it.

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Reviewer:

Amybean

Reviewed: Nov. 8, 2008

I loved this bread even though I forgot the egg and didn't use rum to soak the raisins. I soaked the raisins in water, used vanilla yogert inplace of cream and threw in a pinch of cinnimon. Even without the egg - it was GOOD. Gotta try it again with the egg! Thanks for this one!

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Fort Dodge, Iowa, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Aug. 11, 2008

its veryy good. i give it a four only because i didnt really care for the rum flavor, being only fourteen. but if you like that taste, then you'd really enjoy this bread.

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