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Raisin Bread

When I think of a slow, easy Sunday, I think of baking a loaf of raisin bread. Of course, I bake two loaves, one to eat fresh and one to toast or to make french toast with later in the week. I’ve…

Cook
50 min
Level
Beginner
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INTRODUCTION

When I think of a slow, easy Sunday, I think of baking a loaf of raisin bread. Of course, I bake two loaves, one to eat fresh and one to toast or to make french toast with later in the week.

I’ve added egg yolks, sugar and butter to the basic bread dough to make it an enriched dough. This will slow down the first rise and proving of the dough (second rise), so don’t panic when it doesn’t perform as well as your other breads.

On a Sunday, I love to take a nap in the afternoon . To make sure my dough doesn’t over rise, I often pop it into the fridge for it’s second rise once it’s in the bread tin and take it out once my nap is over.  Any dough can be left in the fridge to prove, so give it a try over night too.

METHOD

Ingredients

Directions

  1. Step 1:

    Grease a bread tin.

  2. Step 2:

    In a large bowl, mix flour, sugar, salt and butter.

  3. Step 3:

    In a jug, measure the milk, add yeast and egg.

  4. Step 4:

    Make a well in the centre of the dry ingredients and pour milk mixture into the well.

  5. Step 5:

    Mix together well until it comes together in a slightly sticky dough.

  6. Step 6:

    Turn out onto a lightly floured surface and knead for about until it becomes a smooth, elastic dough. Press your finger into the dough, it should spring back quickly.

  7. Step 7:

    Place into a clean glass bowl and cover with clingfilm. Allow to rise for about or until doubled in size.

  8. Step 8:

    Turn out dough onto a clean surface and knead again for about .

  9. Step 9:

    Roll out into a rectangle slightly longer than the tin.

  10. Step 10:

    Place raisins or cake mix over the dough evenly and press lightly into the dough.

  11. Step 11:

    Roll up the dough in a tight roll, pinch the join tightly. Place the join under the roll. Tuck each end under the roll and place into the prepared tin.

  12. Step 12:

    Cover with a cloth and allow to prove till it doubles in size. Overnight in the fridge or for in a warm spot. (not in direct sun)

  13. Step 13:

    Preheat oven to 220ºC.

  14. Step 14:

    Brush the top of the bread with a little egg that has been beaten lightly.

  15. Step 15:

    Place bread in preheated oven and turn down the temperature to 200º immediately.

  16. Step 16:

    Bake for and turn down the temperature to 180ºC before baking for another .

  17. Step 17:

    Remove from the oven.

  18. Step 18:

    Heat 60ml of castor sugar with 60ml of milk over a medium heat until it boils. remove from heat and immediately brush over the top of the bread to give a shiny top. Allow loaf to cool before slicing.

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