Raisin bread


Deluxe Raisin Bread from the Laurel’s Kitchen Bread Book

Process notes

  • used water, not egg
  • sprinkled cinnamon on top of loaf before baking


OMG so good. The texture is very light. It’s also light on raisins as written, so adding more next time would be good. I’d also like to try it with cinnamon mixed into the dough.