I am so glad you liked the bread even so. It definitely toasts beautifully! I love the thought of using it for French toast, too, so thank you for that idea.

Happy Baking!!

I failed to read the comments, but made the same choice to make two loaves instead of three, rolled it out to be less wide per my bread pan, and did the full 3/4 c raisins, 1/3 c sugar, and extra cinnamon for each loaf. It worked beautifully.

My only complaint, and I have this problem with all of the bread recipies I’ve tried from this book, is that the texture isn’t nearly as good once it cools. The crust looses its crispyness and the bread seems a little tougher and chewier.

It toasted beautifully, however, and made the most fantastic french toast on Sunday!

As this is something like the third recipe I’ve tried (and loved) from this book on your recommendation, I suppose it’s time to pick up my own copy.

Thanks!

1.) The original recipe yields 3 loaves. I find that if you divide the dough into 3, the loaves are pretty small. I prefer dividing the dough in half and making two loaves.

2.) I tripled (maybe even quadrupled) the amount of cinnamon relative to the sugar, b/c I found the taste to be too subtle the first time around. So, make your cinnamon and sugar mix according to taste.

I found that this was enough for 2 loaves. I think if you divide the dough into thirds, you’ll need to make maybe 1.5 recipes of the cinnamon and sugar mix. To answer your question, however, I believe the quantity stated in the recipe for cinnamon, sugar and raisins is for only 1 loaf (1/3 of the dough).

3.) You are absolutely right about the size of the rectangle. It should be more like an 11×18-inch rectangle. The small width should be just larger than the width of the loaf pan. If you start with a rectangle about this size, once you roll it all up, tucking the sides underneath should be less awkward.