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The end result was good, but I had to play with it a bit. The instructions were a touch confusing, I am not sure where the extra buttermilk to brush on the loaf before baking came from, as I used the whole amount plus some extra as the mixture was quite dry, which as any bread baker will tell you depends on the flour's moisture content. It needed more salt, as well, so I doubled the amount. This recipe really has promise, though. If you are watching your salt intake, this is a good bread for you, the crumb is tenser, due to the buttermilk and no real working of the dough. Thanks, Kathy! Made for WT8

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pammyowl August 22, 2012
Spotted Dog Cakelike Raisin Bread