The absolute BEST cinnamon raisin swirl bread I have EVER made! Actully, I would make that the best bread I've ever made! I didn't let it rise in a loaf pan because mine wasn't big enough, but it came out wonderful! Amazing good!
EXCELLENT taste and texture! ! However, my loaf overflowed one pan - may redo it using 2 loaf pans/ 1/2009 - Made again tonight.. used a casserole pyrex oval .. this is one huge loaf - tastes as great as it looks.
What a delicious loaf! Soooo fantastic!
So good, we've already made it twice! DH had a sudden stroke of genius and used cinnamon baking chips in place of the raisins. The loaf rose beautifully and browned to perfection in the oven. Really good as toast.
So good! I'm not a big fan of raisins, so I substituted cinnamon chips...and it was delicious!
Wonderful, wonderful bread. I use this for French Toast. The bread is a little heavier and that is why we love it as French toast. The bread soaks up the egg well and hold up prefectly as it cooks. I found that having the egg at room temp. makes a huge difference. Mine makes 2 loaves and both are gone in one day. This is a keeper for my family.
I have a question .. the ingredients says 3/4 cup water but below it says 1 egg plus 1/4 cup milk in a cup and fill the cup with the water. this is what I did, but my dough was heavy and did not rise very much. Did anyone else have this problem? Next time I will use the 3/4 cup. Flavor was great!
This was excellent! Wonderful flavor and texture. My only problem was not putting the end at the very bottom of the pan - it rolled open during baking.