Homemade Cinnamon-Raisin Bread

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I bake bread several times a week. This recipe was poor for a couple of reasons. I had the same problem as others in that it just refused to rise. I even left it overnight and it only rose as high as the loaf pan; certainly not 2" above it. Then I baked it to find the middle still raw. I will try one more time; but, will make this into 2 loaves and perhaps that will solve the undone problem. I gave it 2 stars because the taste was very good, even though I had to cut around the raw parts.

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This bread was delicious. Only problem I had was the recommended size of the baking pan was too small. The bread rose another 3 to 4 inches during the last rise.

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This baking time cannot be correct. My bread was raw in the middle. Also, i wonder if the ingredient amounts are correct. My dough was extremely heavy. I printed off the website, and i am going to try again, adjusting the temp and amounts, esp. of the heavier ingredients like the raisins and walnuts.

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This is the best Cinnamon-Raisin Bread Recipe ever. Thank-you Giada for another wonderful recipe. The bread has a great texture, great taste. Didn't change a thing. Took generally the amount of time to rise but well worth the wait.

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In Heaven

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Sooo yummy! Just the right amount of sweetness. The first time I made this it was not cooked all the way through (as others have also said. So I made a few adjustments and then it came out perfect. My tweaks: add 1/4c. of the sugar to the warm water and yeast; add the other 1/4c sugar as indicated in recipe; divide the loaves into 2 before the second rise- use 2 loaf pans; bake 38 minutes until sides are brown (if you are using glass and during cooking cover top loosely with foil if getting too brown too fast on top; don't use too much flour in dusting the pan or when kneading. yum.

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Giada is a fabulous baker she went to le cordon bleu for both cooking and pastry! If you follow her recipes exactly they come out perfect everytime. She is meticulous in her measurement to get the perfect chemical balance in baking and the perfect flavor balance in cooking. There are people who mess around with her recipes and then rate them poorly-unfair. Her meticulous measuring and cooking methodology is the difference between a chef and a cook. I applaud her.

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The bread did not rise nor did it bake all the way through.

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I don't know where I went wrong but what I came out with is a great door stop.

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I do love Giada. She is wonderful to watch, a fabulous cook, but she is not a baker. And if there is one ingredient that will keep dough from rising it is cinnamon. I make this type of bread by rolling it out after the first rise and spreading the nuts, cinnamon, and raisins on top then rolling it up before placing it in the bread pan for a second rise. it took a full 2 hours in an oven with the light on to get a decent rise. next time i will add the nuts and raisins after the 1st rise. I did add 1 Tbs of amaretto to the raisins, warmed in micro and let stand for 10 mins, discarded the liquid before adding to the bread. Oh yes. Proof your yeast as directed but dissolve a tsp of THE sugar in the h2o to help it start.