Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!
I did this in mini loaves and used in a holiday gift pack of four breads. I'm getting orders from my friends for a whole loaf. They love it.
This is a great recipe. I've made this one many time & given it for gifts. Everyone who has tasted it raves.
This was a great bread. It was very moist but not too sweet. I substituted currents for the raisins they worked very well.
Wonderful soft texture and light flavor.
Definitely a keeper! I saved the rum from marinating the raisins and used it in place of part of the water in the bread. Keeps well and stays moist.
I've made this bread many times now using my trusty bread machine and it's a hit every time. Last night I decided to make another loaf but didn't have heavy cream on hand so I substituted it with plain yogurt. It's much softer and the flavor is wonderful as usual. I won't be buying any store bought raisin bread for a long long time!
Wow! I'm not one to rave about bread recipes but this one is really good -- or the modified version I made was really good! I switched half of the flour for whole wheat pastry flour and added about 3/4 c chopped walnuts and a pinch of cinnamon. I left out the rum extract but the flavor from the raisins came through very nicely. The texture reminded me of Russian Easter bread (Kulich) which I have been enjoying for years. Thanks for a great recipe!
The dough was so wet and gluey that the breadmachine couldn't incorporate the raisins at all. I had to stop the breadmaker to incorporate more flour and knead it by hand. This recipe's ratios need some work.
