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RAISIN BREAD
Old fashion favourite
480g cake flour (4x250ml)
8ml salt
40g sugar (50ml)
10g Instant Dry Yeast
30g margarine (30ml)
±300ml lukewarm milk
1large egg, beaten
150g raisins (250ml)
milk to brush
sugar to sprinkle or glaze after baking
Makes 2 loaves
Method
Preheat oven to 200ºC. Spray and cook 2 medium size loaf
pans.
- Mix flour, salt and sugar together.
- Add yeast and mix through with fingers.
- Melt the margarine in the lukewarm milk and cool slightly.
- Add liquid to dry ingredients and mix into a soft pliable dough.
- Knead the dough well for 20min until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with greased plastic and rest for 15min.
- Knock dough down and add the raisins, kneading until well distributed.
- Place into greased bread pans.
- Divide dough into half. Roll into a circle the size of the loaf pan. Roll like swiss roll taking care that sides are the same thickness as centre. Neaten.
- Cover with greased plastic and allow to rise in a warm place until double in volume, about 20-30min.
- Brush with milk, sprinkle with sugar and bake in preheated oven for 20-25min.
To Glaze
Boil together till sticky. Brush bread whilst still warm with glaze if desired. |
