Raisin Bread

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


Preheat oven to 200ºC. Spray and cook 2 medium size loaf

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
60ml sugar + 100ml water
Boil together till sticky. Brush bread whilst still warm with glaze if desired.

Share this post

Post Comment