The national weather service had a frost advisory out for parts of Massachusetts last night. Not actually in my town, where it only went down to 39, but cold nonetheless for mid-September. Seemed like a good night to try out the recipe for cardamom golden raisin almond bread. I didn't have any golden raisins, only regular dark raisins, but they worked just fine.
This was in the bread machine, which is a large capacity model, but since Julie's away for the weekend I opted for the smaller version of the recipe. I have to say, it looked very odd while cooking, as it was only 2/3 the size that the loaf would usually be with the full size recipe. At first I thought perhaps I had screwed up on the yeast and that it wasn't rising, but then I realized it really was bigger than at first, just not as big as a full recipe.
I have to say, once it was baking and the aroma started escaping the kitchen, I couldn't wait for it to be done! Spicy, nutty, mmm, good. I thoroughly enjoyed it with Brummel and Brown. This morning I had a slice of it toasted. Equally delish both ways!