I have a good recipe for making an egg/raisin bread for Easter (white bread), and it always comes out great, except that the bread is a bit too weak and crumbly. A slice of it can fall apart on you while eating, and if you try to butter it with anything but those spreads in tubs, you usually just tear the slice into pieces trying to spread the margarine.
Any advice on what to do to "toughen up" the bread? I've always used all-purpose flour; would changing to a bread flour produce a stronger loaf that holds together better?
Some particulars: 9 cups of flour, 2 yeast packages, 2 sticks of butter, 5 eggs, other small items like salt and sugar and vanilla, makes 3 loaves. I use the quick-rise yeast, might regular yeast make the difference I'm looking for?
Thanks in advance for any advice!
Tony