Raisin bread's been giving me challenges. When I went to making semi-whole wheat bread, I lost my rising mojo. That also killed my raisin bread mojo. I had to hit the book and the internet to figure out what went wrong. A little investigation revealed that all raisin bread recipes were egg breads. In the end, I went to egg bread, added a couple tablespoons of oil, more sugar, kneaded longer, and added sugar to the yeast while it proofed before it went into the flour. I also returned to two kneads.
This weekend's bread turned out mighty nice, without too many stretch lines along the sides, and came up with a mighty nice bounce once in the over.