What a fantastic bread this was!! My family and I adored this bread and could hardly wait for it to cool down before digging in. I was relieved to see that though the outside crust of the bread was quite solid, the inside was moist and fluffy as I was hoping for in a good cinnamon raisin loaf. I used unbleached all purpose flour. I used butter instead of margarine, and quick rise yeast (made the water a little warmer than what was called for--I don't know if this made a difference or not...yeast is always iffy for me, the proofing time seemed to be the same as active dry) and cut down the recipe to one loaf. Note about this: I cut down to 12 servings to make one decent size loaf, but if you want it to fill the pan, 16 or 18 servings might give you the desired amount of dough for one loaf pan. I omitted the butter glaze, because we all spread margarine on our own slices so that step was unnecesary for us. This bread recipe could be used as a base for many other add ins or just as a plain loaf. Thanks so much!
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What a fantastic bread this was!! My family and I adored this bread and could hardly wait for...