3 Reviews of Vanilla Raisin Bread (ABM)

From: CoffeeBean

On Nov 6, 2007

Delicious! Made the recipe exactly as posted, and it turned out great. However, there are two things that weren't clear: what to do with the vanilla essence still left after the soaking, and what crust setting to use. I ended up throwing the left-over essence away and for safety chose a light crust setting. (Just as well or the crust may have been way too dark.)

From: Missy Wombat

On Jun 8, 2003

I want to give this 4 1/2 stars. The taste is superb and it makes a good sized loaf that is evenly cooked. However I think the mix is a little dry given the appearance of the loaf. I would add that extra 1/4 cup of milk and tha would probably make the difference. However even at less than perfect this is a superb tasting bread. Definitely worth making again.

From: Deb in Seattle

On Apr 13, 2008

This was great! Very moist and not overly light or overly dense. I did as Missy Wombat suggested and added an additional 1/4 cup of milk and had an equal mix of golden and regular raisins. Other than that, followed the recipe as written. I used the sweet bread and light crust settings. I don't know about other abms but mine chopped up the raisins quite a bit during the kneading.