This was the first time I had used the dough cycle and I was delighted with the results!! Nice soft texture and great flavor. I found that I didn't need as much melted butter & cinnamon as called for. I use Koranji cinnamon and it is very dtrong. This is a KEEPER!!<br/>UPDATE:Had separation with this today. See my photo. I had rolled the dough very tightly trying to avoid this. I also raised the dough a second time before shaping. Any ideas to keep the loaf tight ?
Made this bread last night for my son and his friend. Let's just say that after thirty minutes licking their chops in anticipation (from the delectable smell that wafted from the kitchen), they spent the next hour trying to out-compliment me. Their compliments spanned a myriad of topics, like astronomy "Mommy's raisin bread is so good, aliens from another planet would come down to eat it!" to international relations "If everyone on the planet ate your raisin bread, there would be peace on earth!" I hope this answers the question of how good it was. And, even though I am on a carb-restricted diet, I cheated for a good cause (who doesn't want peace on earth?) I had to agree... It was amazingly delicious! :-)
It's the first time I do a raisin bread that tastes so good. One of the best. I didn't use all the melted butter. I plumped the raisins in boiling water for at least 10 minutes. DH told me there was not enough raisins. It's so yummy toasted with butter. Thanks Lane :) Made for Name that ingredient tag game
OMG this was fantastic! I even changed the flours to: 1c. whole wheat, 1c. whole wheat pastry flour, and 1.5c. white flour. I also divided it into two loaves and took another poster's advice to double the cinnamon sugar filling when splitting it, which was perfect. I planned to freeze one of the loaves but the first one was gone by the end of our meal, so I'm keeping it out for breakfast tomorrow!
We thought this was good. For us the sugar filling was not enough, and so the swirl was almost not noticeable. Besides that, it had a good flavor. I divided all the dough into two separate loaves, and the first I baked without putting butter over top, and the 2nd I did use the butter. The buttered one definitely had more flavor and I think I would do that from now on. Thanks for posting the recipe.
Wow! I just made this for the first time and it is sure to become a favorite! It was very easy to make also and I had all the ingredients on hand-I like recipes like that that don't require a bunch of stuff I normally don't have. My husband even helped out and even being a first timer he did a great job rolling it up for me. I would highly recommend this recipe to anyone wanting to just try something new.
Very tasty bread. The dough was easy to work with and it is wonderful toasted!
This is great!! I didn't find it to be a hard recipe to make or very time consuming. The end result is a very moist bread with a great swirl of "cinnamon-ny goodness"!! I even found it to be better than store bought!! (FYI- my DD says the swirl reminds her of Willy Wonka-hehe)Thanks so much!!
Lane, this recipe is a KEEPER! I divided it into 2 smaller loaves. (If you do that, double the sugar and cinnamon to have ample filling.) I did not melt the butter to brush the dough when rolling, just spread soft butter on it. I used brown sugar, added raisins to only one loaf, at the end of the dough cycle. I baked them at 350 for 30 minutes. The loaves are still quite edible, not too dry, 3 days later. And there were no gaping spaces after baking as is sometimes the case with a rolled-up dough. The smaller loaves suited my purposes: one to eat, one to give away. Made good toast too. All in all, the best bread of its type I have tried so far. Thanks for posting . . . Janet. 3/2/2010 - just want to add, this makes very good chocolate babka! Just change the filling.