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DH loves raisin bread and I made this as a treat for him. He gave it 5 fingers up with a grin. I did make one tiny alteration in that I soaked the raisins in 1/4 cup of rum and a 1/4 cup of water and then used the soaking mix with enough water to make up what the raisins had absorbed in place of the milk. If there is one thing he likes better than raisin bread it's rum-raisin bread. The recipe is a snap to make and it well filled an 8x4 loaf pan. I did;t use the parchment, just sprayed the pan and the bread fell out perfectly. My loaf didn't turn out even and pretty but it sure pleased DH :D.

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Annacia November 17, 2009

Was intending to give part of this to a friend of mine, then ended up freezing a portion of the loaf instead! Did plump up the raisins before using them! Absolutely great tasting bread, especially when served either warm or slightly toasted, with a SMALL amount of raisin sauce as a spread! Thanks for posting your recipe! [Made & reviewed while touring Germany during Zaar's World Tour 4]

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Sydney Mike June 01, 2008
Raisin Breakfast Bread (Cramique)