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Cinnamon Raisin Bread I

Reviewed: Oct. 13, 2007
This recipe is a hit! This was my first time baking raisin bread and it turned out beautiful and delicious (I have posted pictures). What I suggest is to use BREAD FLOUR and NOT all-purpose flour. My bread rose so easily and the size of each loaf was huge. I am not a fan of all-purpose flours for bread. I also doubled the amount of raisins and mixed them into the dough instead - this way they are evenly distributed throughout the dough and you can ensure in having some raisins in every bit! I also increased the amount of cinnamon by a couple of tablespoons. Also, MAKE sure to cook it for 30 minutes max, I have a strong oven and 45 min would have killed it. Great recipe!
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