Tried baking the raisin bread listed in the recipe book. Followed the recipe almost to the dot except for substituting 2 table spoonful of the bread flour with wholemeal floor.
Before the bread could finish baking, the aroma of cinnamon filled the whole kitchen. This time I only added one teaspoon of yeast as stated in the recipe. The result is a delicious raisin bread that taste as good as it smells.
The height of the loaf is perfect as it buldges out slightly above the top of the baking container.
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