Most “raisin” breads have a paltry raisin or two per slice. Not so with my my version, which has a cup of raisins simmered in red wine and spices before being rolled into the dough with cinnamon. The result is a loaf chock full of raisins that’s amazing toasted with a little butter and with …

Most “raisin” breads have a paltry raisin or two per slice. Not so with my my version, which has a cup of raisins simmered in red wine and spices before being rolled into the dough with cinnamon. The result is a loaf chock full of raisins that’s amazing toasted with a little butter and with cinnamon and sugar sprinkled on top. Check out my full post and recipe over at PBS Food this week.

Raisin Bread Recipe | Fresh Tastes Blog | PBS Food


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