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Article: Putting the raisin breads to the test.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- March 13, 2002
CopyrightCOPYRIGHT 2002 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Kristin Eddy
Warm slices of bread scented with the sweetness of cinnamon are utterly appealing at any age. Plump raisins are a bonus. With that in mind, the Good Eating staff sampled seven loaves of cinnamon-raisin bread. We looked for a tender crumb, a noticeable cinnamon aroma and moist raisins in each slice.
The top two finishers, Pepperidge Farm and Brownberry, scored well on all those characteristics; the rest fell short. Complaints ranged from a lack of cinnamon and raisins to the almost universal beef about dry, stale bread. But all loaves were purchased and tasted within a comfortable range before their "sell-by" dates.
Seven ...