"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?
Thanks.