I am very disappointed with this recipe. The bread was very hard and dry the next morning, even though I kept it sealed with 2 layers of plastic wrap.
I also think the recipe was poorly written, namely because it was not specified that I was to leave the water in the raisin mixture. Naturally, I strained the raisins after simmering them, as you only reference the raisins with butter as the "mixture." When I was stirring the final mix, it was extremely dry, so I put a cup of water back in, along with 1/4 cup of milk, and a tablespoon of maple syrup. All of this, to no avail. Luckily, I tasted it the night before I was going to bring a slice with me to work the following morning.
Perhaps you can offer some tips?
on Monday, January 07, 2008