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my wife makes it with cinnamon and honey for the holidays!!!!

mmm sounds delish and so easy! Im gunna give it a go

Northern Star, keep in mind that Canadian flour is a little different from what we have in the US, so you might need to make minor adjustments to the flour or milk amounts. The dough should be soft and supple, tacky but not actually sticky.

Sloppy joe, you bet your butt there is cinnamon in it (raisin bread without cinnamon is a crime against Nature). And of course, honey can be sub for the brown sugar without making any other adjustments.

I'm hopeless with bread, but so wish I could do that.
It looks great, and I'm sure it tastes great.
I don't have the skill.

Lenny that looks awesome !!! I am imagining it warm with some butter !

That's a good way to imagine it. I made a loaf a couple of days ago.

Once again, Raven, you have to get standarized measuring cups and spoons. You can't just use whatever is handy and guess if you've measured correctly. Also, try kneading it by hand instead of relying on your bread machine. You might be pleasantly suprised by the results.

Oh ya Raven , I didnt realize you were trying to "wing " it.
You cant do that with baking, exact measurements are a must. Baking is much more scientific than cooking.

Runt...you watch waaaaaaaaaaaaay too many of the cooking shows on the television pal.

Are you fkn kidding me????

Have you ever...in your entire life....baked something that didn't require instructions??????


Exactly where does the "science" portion come into effect?

Actually, he's right, Veebs. When it comes to breads, the ratios of levening agents, fats, flour, moisture, etc. are pretty specific for a certain result. Weighing the ingredients renders the best results. Absent doing that, precise measuring is necessary.

Cakes, cookies, and other baked goods are somewhat more forgiving when the recipes are tweaked, but customization usally falls in the add-in category (flavorings, nuts, fruits, chocolate, etc.), rather than the fat/flour/levening ratios.

okaaaaaay ..... while probably not strictly a mainstream bread bread, what we refer to as 'damper' here cooked directly in the coals of a fire, if you dont have a camp oven which is just a cast iron pot, is WINGED and believe me winged with very heavy wings.... you eyes is all the measuring device you take with in some camps.....

That's a completely different scenario than with yeast breads, Wods.

Why do I need to explain this to you ? Are you that stupid or quite simply that much of a loser ?
Clearly by this post, you are just chasing my name around , should I be flatterted ?
The science of baking ? Anyone that has baked knows ratios and measurements must be much more precise than in normal cooking. The results of baked goods are much more dependant on the chemical reaction and ratio of mixed ingrediants.

Breathe, hun. Breathe. In through the nose. Out through the mouth.

OOOOHMMMMMMMM OOOOOHMMMMM
Yummmmm Yummmm give me some warm oat raisin bread !!!

I'm sure you are!!!!!

opps I thought that was an extra raisin, its its

Little Jules What will I ever do ?