I made this bread exactly two months ago. I remember it. It was right before my husband went on an ice fishing trip with the men folk. It was my Friday baking day and he was packing up his stuff to go. I decided if the bread came out, I’d send him with some. How domestic of me.

I also remember that I did not adjust the measurements correctly as far as quantity so I ended up with more bread than I wanted. Thankfully bread can be easily frozen. And this bread was delicious.

Anyway, the bread came together quite easily. Beautiful rise. Tons of raisins. All the glutens. I’m including pictures here of the raisins and of the bread after first rise. The video is a bonus. It shows me playing with the dough. Sometimes it is necessary to finish the kneading outside of the mixer so you can get a feel for the dough plus it’s fun to play with.

I had enough for two rounds AND a large Pullman loaf (see below).

I had to guess on baking time for that, but it was a beautiful loaf when it was done. I’d definitely make it again. I ended up sending the large loaf with my husband. It was a hit. I froze another round which I thawed last week. It’s a delicious bread toasted with a little butter. Definitely a keeper. If you’d like the recipe, let me know and I’ll try my hand at rewriting it so it’s not infringing on any copyright laws.

“Every box of raisins is a tragic tale of grapes that could have been wine.” -Unknown