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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.

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Amberngriffinco January 10, 2010

What a delicious loaf! Soooo fantastic!

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frozen_rain September 09, 2009

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.

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Hadice July 22, 2009

So good! I'm not a big fan of raisins, so I substituted cinnamon chips...and it was delicious!

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taigan June 01, 2009

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.

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Dev Z May 31, 2009

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!

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chef bje April 01, 2009

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.

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asmilliken March 02, 2009
Cinnamon Swirl Raisin Bread - for Bread Machine