When I made the vanilla swirl raisin bread I had a strange problem. Some slices had a strange, very faint metallic taste. I had this problem once before when I made soufganiyot. Two separate batches had this faint metallic taste, and now the cinnamon bread. What could be causing this? Too much vanilla? Some weird chemical reaction with the eggs? Thanks.
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Hi there, fellow home and pro baker and fan of great recipes….