Dad's Raisin Bread

My father's mother always used to make loaves upon loaves of homemade bread. So I guess that is why my father gets the urge every once in a while to try his own hand at bread. He has made homemade bread a few times before, usually white but sometimes raisin or cinnamon raisin. He has had his fair share of troubles, from poor recipes to low risings, but this time he really nailed it. I think he has finally found a perfect recipe for raisin bread, with a few of his modifications of course. First of all, the recipe didn't call for any eggs, but Dad added one. We also found the bread a tad too salty, so next time he will cut the amount of salt in half. And it just isn't true raisin bread without adding cinnamon!

This bread has a nice, soft texture with a crisp outer crust. The raisins are plump and juicy. You can really taste the rich, buttery texture in the bread. It is fairly firm bread, that is good for toast in the morning or for sandwiches for lunch. It rose very nicely and baked well. While the bread baked, the enticing aroma that filled the entire house was almost too much to handle. We were not able to wait the 10 minute recommendation of cooling the bread in the pan. Surprisingly, the bread didn't fall apart even though we hacked into it while it was still piping hot. I hope Dad makes this bread again real soon. Delicious!