Monday, 19 February 2007

Raisin Bread

Yum! The first day of Lent is a good day to make raisin bread. This is one of my two Laurel's Kitchen staple recipes--the other being Buttermilk Bread. When I want totally vegan bread I make this. It's so good that when I went to take a picture of it, I found that *somebody* had pulled raisins right out of the top to eat them, after being told that we must wait until the bread is cooled to cut it. It's really better that way--if you cut more than just the heel off while it's warm, it just flattens the bread. So, the one on the right has no heel on its backside. :-)

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