Brown Sugar-Raisin Bread
Brown sugar is granulated sugar combined with molasses to make a soft, richly flavored sweetener. Two main types are available, light and dark. Light brown sugar, also called golden, contains a relatively small amount of molasses and gives a delicate yet distinctive flavor to breads. Dark brown sugar has a higher molasses content and is moister with a more assertive flavor. Measure brown sugar by firmly packing it into a measuring cup. It should retain the shape of the cup when tapped out.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Brown Sugar-Raisin Bread
Review 1 for Brown Sugar-Raisin Bread
Anner1234
,Rochester
,MN
Rochester, MN
May 23, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Amazing Bread!!
May 23, 2013
I picked up the WS Bread cookbook, and this recipe is in it. I LOVE the cookbook, every recipe turns out perfect. I too had a gap in my spiral, just on the top. Aside from that, which isn't an issue with the recipe, this bread is amazing. I was out of raisins so I used craizins and dried plums. Divine. So delicious toasted with butter... makes two large loaves, but doesn't last long in my house, we ate it up so fast!!! Highly recommend!!
Pros: Yield, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again
Review 2 for Brown Sugar-Raisin Bread
sameera
Georgia
March 29, 2011
Would You Recommend? Yes
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Delicious!
March 29, 2011
This is such good bread, I gave it to a few friends, who were really impressed with it. It tastes amazing, even several days after cooking it. I'm adding it to my permanent collection!
Review 3 for Brown Sugar-Raisin Bread
bakingismything
Atlanta, GA
August 11, 2010
Would You Recommend? Yes
+9points
9of 9found this review helpful.
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Special Treat
August 11, 2010
I really enjoyed this recipe. Great flavor, and it smells divine baking in the oven. The only problem I experienced was a fairly significant gap between the spirals. When I discussed this issue with King Arthur Flour, they suggested that I try more spirals. Apparently that is the key to a filled rolled bread such as this. Hopefully with this tip, your bread will look better than mine.
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Doretha
San Diego
Posted October 8, 2011
Great Tip
A-HA! Glad to read your tip re the gaps. I wondered over the past several years, "how come I'm now getting the big gaps in my spiral breads now?" And just gave up making them.
0points