kneading in raisins
This seems like such a simple thing but somehow it has me flummoxed. I made a raisin only version of Susan's Walnut Raisin sourdough yesterday and when we sliced it the raisins were mostly grouped around the edges. Is there some simple way of kneading them in (by hand) so that they are evenly dispersed? The family loved the bread and requested a loaf every week so I would like to do a better job. Thanks, A.