Raisin Bread
Ingredients
- 375 gr white flour
- 125 gr whole meal flour
- 15 gr yeast
- 25 gr sugar
- 8 gr salt
- 25 gr butter
- 285 ml milk
- 1 egg
- 300 gr raisins/sultana’s
Instructions
- Soak the raisins in hot water for at least 15 minutes.
- Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
- Add whole meal flour, white flour, the salt, and butter and the egg. Knead the dough until elastic and smooth.
- Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 90 min.
- Grease a cake tin and line the base with baking paper.
- Drain the raisins and dust them with some extra flour. Knead them through the dough, shape it into a loaf and place it in the tin. Make an incision along the top.
- Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, around 90 min.
- Preheat the oven to 180˚C.
- Bake the bread for 30 min or until golden and done.
- Let the bread cool on a wire rack before slicing.
Stuff to know
Warm the milk and butter to body temperature to accelerate the rising.
The bread is done when a hollow sound occurs when the tap the bottom
Add some muesli.
Add some chopped walnuts.
Add a teaspoon of ground cinnamon and/or ground cardamom.
The bread is done when a hollow sound occurs when the tap the bottom
Add some muesli.
Add some chopped walnuts.
Add a teaspoon of ground cinnamon and/or ground cardamom.
