Ran out of bread and was too lazy to make fancy stuffs yesterday. So I made this loaf of rasin bread. But to my surprise, it turned out very soft and delicious this time.
Well I did change the recipe a bit. Used brown sugar instead of white sugar, used more butter than usual and soaked the rasins beforehand. Is that why? Or maybe it's the new flour
that I'm using.
I started using it a couple weeks back but then it's always been flavored bread so I didn't really get to taste the real flavor of this flour. Now I know why the other shoppers said this flour is delicious!
I used to think it's really too fancy to use different flour for different breads. At some bakeries in Japan, they use more than 20 or 30 kinds of flours to make the wide variety of breads in the store. But I am starting to see the reasons now.
Bread is just an interesting thing!
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