A few months ago, I posted about my lack of bread making skills, mainly "specialty" bread, like cinnamon raisin which is my favorite. In case you forgot, here is a picture to jog your memory about what happens when you add the raisins at the end of the fruit/nut cycle of a breadmaker...very tasty if you like your raisins stuck to the outside and burnt:
Last week, I decided to try again thinking third time is a charm (first time I added raisins at the beginning and they were kneaded to pieces) but made the mistake this time of rushing through the recipe before Cole's nap and found out that 2 tbs of salt (vs. 2 tsp) results in an environment that is not beneficial for yeast growth....ended up with a very dense, salty loaf of bread. Yuck! After being poked fun at by my loving family, I was even more determined to make this elusive bread (I have made plain white bread that turned out great). Two days later, I tried again and....
Success!!!
Whole raisins inside the bread and not salty! Now my next attempt at specialty bread is jalapeno cheese bread. Russell is thinking it will take me 8 times to get it right since cinnamon raisin took 4 times....I will keep you posted:)
