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?
> Thanks.
>
>


Just an observation.. it looks as if your yeast may have been tad on the
elderly side.

Abby

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