sf 2 oz

I made homemade bread today, something I never thought I'd do. Either I'm turning into my mother or overly inspired by Masterchef. Probably a little bit of both.

I used this recipe and substitued the seeds and dates with 1 cup of raisins (or sultanas as they say here). It wasn't too difficult, but boy was it a long process with all the rising and kneading! Now I understand why my mom always doubled the recipe and made several loaves.

We've yet to slice into it, so not sure how it will taste. I think 30 minutes in the oven was a little long since the crust is pretty brown and hard. Hoping it's edible..