Branching out yields sweet results

For the first time I voluntarily made changes to a recipe I found online. Granted, the changes were based on reviews by other people, but I was excited (and anxious) to get out of my comfort zone a bit.  One thing that had me a little nervous was the raisins.  The recipe said to wait until the "add in" beep, but some reviews also said it helped to soak the raisins before adding them.  I figured just adding them with the other ingredients would strike a balance.  The taste is great but the raisins were definitely cooked & mushed to near oblivion, so I'll wait to add them in next time.

When she heard I had a new bread machine, the first thing my mother asked was if I could make raisin bread. Sure, why not? When we see her this weekend, I hope to surprise her with a fresh loaf of her own.  This one is the test loaf.  You know, for science.  I'm not sure if the stretch marks are because the loaf had a baby or maybe there's another reason but teh interwebs didn't help me this time.  Any veteran bread makers have an idea?

Most importantly, the darling Toddler Girl loved it.  Smeared with honey butter, it was a sweet dessert after a messy, trying dinner.  The bread is fresh and light but the whole wheat makes is slightly dense. I bet with all white flour, it would be rather indulgent.  We'll definitely keep this around for dessert or Sunday morning toast.

• Recipe: Cinnamon Raisin Bread for the Bread Machine on food.com
• Mistakes: Nothing unintentional
• Changes: Butter instead of margarine (who uses margarine, seriously?), an extra teaspoon of cinnamon, and substituted one of the cups of white flour with whole wheat flour
• Rating: 2/2 Delighted, Kicking Toddler Legs
• Next time: Add raisins later, maybe a medium crust, more whole wheat flour if for our use