"djs0302" > wrote in message
oups.com...

Dee Randall wrote:
> "SHARING" (for those who 'care' for this word)
>
> P. 123 "Bread" by Treuille & Ferrigno.
>
> The last recipe I made from this book
> "Bread" by Treuille & Ferrigno.
> was the Broa, p. 78, turned out fairly well, delicious. C
> Click on the 'cut loaf' at
> http://tinyurl.com/zkmaq
>
> but the cinnamon raisin bread p. page 123 is laughable. Look!
> http://tinypic.com/qy9w13.jpg
>
> I will have to rely on my brain from now on not to follow a recipe when I
> have a certain feeling about it.
>
> First of all, I dislike dark brown sugar and it called for 1/2 cup. It
> called for 1 cup full packed raisins; I used maybe a third to half cup.
> Just too much otherwise, IMO.
> It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
> enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig. This a.m. I took it out of the frig for
> about 3 hours, but was still a little cool, but put it in a 400ºF oven for
> 45 minutes!, then reduced the oven to 350ºF for another 30 minutes, per
> recipe instructions.
>
> It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p. 123
> shows a normal colored crust.
>
> I only made this recipe because DH said the only bread he liked with
> raisins
> was cinnamon raisin bread. This, of course, went into the waste basket.
> Not often anymore do I have a bread failure. A similar recipe made in the
> bread-maker always came out fabulous. What bothers me most is that I
> wasted my organic milk that I had looked everywhere 'for.'
> Dee Dee
> P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
> concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?

When I worked in a bakery I remember our raisin bread used to take at
least a couple hours to rise in the proofer. Sweet breads usually take
longer to rise than regular breads but raisin bread tends to be
especially difficult. The sugar in the dough along with the sugar from
the raisins actually inhibit the yeast from growing. A little sugar is
good; a lot is not. Maybe you could try letting the dough rise
overnight in the refrigerator.

See above wherein I stated:
I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig.

It sure got a lot of rising and proofing. 6-7 hours rising, 3 hours
proofing, then overnight!
I never had any trouble with raisin bread in a bread-maker, but then, the
recipe I used only called for 3 TB of sugar or honey. When I made that
recipe I used 3T of just about any kind of sweetener I wanted: carob
molasses, date molasses, briar rabbit, any organic sugar or honey on hand.
Thanks for your response, I appreciate it.
Dee Dee