Dee Randall wrote:
>
> 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

Have you ever tried using your microwave oven as a proof box? You
place a cup of water in the microwave and bring it to a boil. Then you
move the cup of water off to the side and place the bread dough inside
the oven and shut the door. The dough itself does not get microwaved.
I've also done the same thing using a large pot on the stove. I place
a rack inside the pot. Then I add a tiny bit of water and bring the
water to a boil. After the water has boiled a few seconds I remove the
pot from the stove and place the loaf of bread inside the pot on top of
the rack. The rack is to keep the bread out of the water. I then
cover the pot with a lid. I remember proofing a loaf of raisin bread
this way and it seemed to work out well. I don't remember the recipe
because it was quite a while back and I haven't made it since. I don't
like raisin bread myself, but I knew someone who did and made some for
them for either their birthday or Christmas.