Comments on: Homemade Cinnamon Raisin Bread Recipe

By: Julie Menghini

Julie Menghini — Sun, 15 Feb 2026 14:32:38 +0000

In reply to Suzanne. Thanks for sharing your process, Suzanne. Bread baking has so many variables, including kitchen temperature and rising results.

By: Suzanne

Suzanne — Sat, 14 Feb 2026 03:40:08 +0000

Rose well (90 min) after kneading but not so much in the pan or the oven. Took 1 hour to bake and was heavy. My dough was tacky and not sticky so don’t think it was too wet. My yeast proofed well and my oven is reliable. Don’t know what I did wrong. Maybe because I didn’t use a stand mixer although I kneaded for a full 10 minutes and the dough looked pretty good. I saw some other people had the same problem so maybe something wrong with our technique since many had great results. Probably make great French toast 🙂

By: Julie Menghini

Julie Menghini — Thu, 08 Jan 2026 18:52:54 +0000

In reply to Sheri. Great questions, Sheri. The butter should be at room temperature. Softened but not melted.

By: Julie Menghini

Julie Menghini — Thu, 08 Jan 2026 18:51:08 +0000

In reply to Sheri. You can substitute all-purpose flour with bread flour but the texture will be chewier. Don't use the self rising flour. Since it already has leaveners in it, it can conflict with the yeast. Hope this help. Julie

By: Sheri

Sheri — Thu, 08 Jan 2026 16:27:09 +0000

Do you melt the butter?

By: Sheri

Sheri — Thu, 08 Jan 2026 03:41:37 +0000

Can I use bread flour or even self rising flour?

By: Julie Menghini

Julie Menghini — Thu, 01 Jan 2026 15:38:29 +0000

In reply to Max. Great additions! Thank you, Max.

By: Max

Max — Wed, 31 Dec 2025 18:16:12 +0000

A Very delightful bread. I used craisins and added 1 1/2 cups of wholewheat flour.
We loved its cake-like texture

By: Julie Menghini

Julie Menghini — Mon, 29 Dec 2025 16:39:01 +0000

In reply to Ann. Congrats on the new appliance! Thank you for a great comment and I'm so glad that you enjoyed the recipe.

By: Ann

Ann — Mon, 29 Dec 2025 05:03:14 +0000

Great recipe which I adapted to work in my new Kitchen Aid bread bowl.
It turned out tender and fluffy inside and had a crispy crust.