Homemade raisin bread
Who doesn’t love a nice hot slice of raisin toast with butter? It’s so delicious when you can treat yourself to a serving topped with some butter that melts all over it and… Okay, now we’re hungry. We’re going to bake a loaf of this delicious raisin bread now.
Ingredients:
- 2 teaspoons dried yeast
- 1 cup warm water
- ¼ cup light brown sugar
- 1 cup wholemeal flour
- 1 ½ cups plain flower
- 2 teaspoons bread improver
- 1 teaspoon salt
- 2 teaspoons mixed spice
- 1 cup raisins
- ¼ cup mixed peel
- 1 egg yolk
- 1 tablespoon milk
Method:
1. Combine the yeast and one tablespoon of brown sugar in a small bowl with the water. Set this aside for five minutes.
2. Combine the flours with the bread improver, mixed spice, remaining sugar, and salt in a large bowl. Make a well in the centre and pour the yeast mixture into it. Use a wooden spoon to combine.
3. Turn the dough onto a lightly floured surface and knead for 10 to 15 minutes. The dough should be smooth and elastic by this stage.
4. Place the dough in a large bowl, and cover loosely with a tea towel or plastic wrap. Leave in a warm place for an hour or until the dough has doubled in size.
5. Punch down the dough (literally punch it) and turn it onto a lightly floured surface. Add the raisins and mixed peel and knead until the fruit is evenly distributed throughout the dough.
6. Preheat your oven to 220°C and lightly grease a 10 by 20cm loaf pan with melted butter or cooking spray.
7. Shape your dough into a log and place into the pan. Leave aside for a further 30 minutes to double in size.
8. Make an egg wash with the yolk and milk, and brush over the top of the dough.
9. Bake the bread for 10 minutes, and then reduce the heat to 180°C and bake for another 20 minutes. If you’re not confident the loaf is done, tap the base – it should sound hollow.
10. Allow the loaf to cool on a wire rack and serve toasted.
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