Sweet yeasted raisin loaf
Slightly sweet yeast bread which is lovely when lightly toasted with lashings of butter. Also great for French toast. Enjoy
- 1000g Plain Strong White Flour
- 5g Salt
- 90g Butter
- 30g Milk powder
- 50g egg approx. or 1 x egg beaten
- 3x7g Dried Yeast or 50g fresh yeast if using
- 530 ml water
- 70g Caster sugar
- 320g Raisins
- Sieve flour with the salt into a suitable large bowl
- Rub butter into the flour with the tips of your fingers and mix in the raisins.
- Blend the yeast with the slightly warm water and sugar, milk powder & beaten egg.
- Making a well in the centre of the flour, blend in the wet ingredients with your hand or wooden spoon and bring together to make a ball of dough.
- Tip onto a floured surface and knead for at least 10 min’ until smooth & elastic or in a mixer with the dough hook if you prefer for 7 minutes.
- Place in a large, oiled bowl, cover with tea towel and leave to prove for approx. 45min.
- On a floured surface knock back the dough, divide in two or four depending on what you decide, shape into balls, and leave covered to rest for 10 minutes.
- After 10 minutes shape each piece into a rectangle and roll in the style of a swiss roll, keeping the edges tucked in, place into you loaf tins, brush the top with egg wash.
- Cover with tea towels and leave to prove for 45-50min.
- Bake in a pre-heated oven 190c/ gas 5 for 30-35 mins if using 1lb loaf tins or 1hr 20min if using 2lb loaf tin. Leave to cool before slicing