"How about if you simply increase the amount of regular raisins, for more fruit in each bite? We tried that, and found increasing the raisins slowed fermentation considerably, and also affected the bread’s final rise, due to sugar leaching from the raisins into the dough. It made a nice loaf, for sure; but it was denser." Well, now I finally understand why my cinnamon-raisin bread sometimes does not rise as I expect, and comes out rather dense - it's because I get carried away with the raisins. Now I understand! Thank you!! Live and learn, right, Sarah? :) PJH

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