Expert: Ralph Onesti - 10/16/2011

Question
I finally figured out how to make white bread. And I even figured out how to get the crust nice and soft.
What I don't get is whenever I add raisins to my bread the crust comes out hard. I don't understand what it is I'm doing wrong.

I love to bake. Cookies, cakes, breads..

Answer
Hi Joyce:

First of all, since I can't see your formula, I'm a teensy bit in the dark here.

But here is an educated stab:

You must remember, that when you bake your white bread without raisins, that is one formula.

The moment you add raisins, you change the formula because those little buggers rob the bread of moisture.

So I would try upping my hydration by...oh let's say...2% and see if that changes things for the positive.

Let me know how you do.