By Donna M. on September 21, 2002
Photo by PaulaG
Photo by PaulaG
"No kneading is required for this bread. Beat either by hand or with an electric mixer."
Serving Size: 1 (774 g)
Servings Per Recipe: 1
"I needed to use up some sourdough starter, so I thought I would give this a try. It rose beautifully, but I was not fond of the taste. I like a sweeter raisin bread, I may try to make again, adding a lot more cinnamon and sugar. Will update when I do."
"this was the first fruit sourdough bread i have made made and i think it was excellent every one that had some thought it was bril i liked the nuts it gave it a nice crunch wil certainly make it again what was great is it's all sourdough and no commercial yeast in site good flavour"
"This was great. I was not paying attention and actually added the ingredients in a slightly different order- putting the milk with the starter, but it turned out great. Fantastic whole wheat morning bread"
"Have made this bread several times now and it is very good. I made it as directed the first time, but have since omitted the nuts. Was out of raisins the last time I made it so I used chopped dried apricots and a bit of orange zest. It was wonderful as well. This is a great recipe to use starter when you are in a pinch for time. I did start baking it in the 9 X 5 loaf pan as it ran over with the smaller one. Thanks again, Donna!"
"This was my first attempt at making bread with just the starter to rise. Up until now I had always added extra yeast and I choose this recipe to test my starter after a small accident. It worked! I was so happy. This bread is dense and is excellent lightly toasted, spread with peanut butter it makes a nice breakfast alternative to muffins. Thanks Donna!"