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Oh my word! This bread is excellent. I replaced the raisins with dried blueberries and a handful of toasted pecans, but otherwise followed the recipe for one loaf. My finished loaf was just about 180 deg. F after standing a few minutes and it seems perfect to me. I can't wait to try it toasted! Any change I might make would be to try other fruit/nut/seed combinations, and maybe proof my yeast rather than adding it dry as stated. My kitchen tends toward the cooler side - proofing the yeast before using cuts me some rising time. Excellent Excellent Excellent!

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DancesInGarden February 08, 2010
Raisin Bran Bread