Breads Recipes - Raisin Bread Recipe

  
 

Breads Recipes - Raisin Bread

Ingredients

  • Makes 2 loaves

  • 15ml/1 tbsp easy-blend dried yeast

  • 450ml lukewarm milk

  • 150g/5oz raisins

  • 65g/4 tbsp Currants

  • 15ml/1 tbsp sherry or brandy

  • 2.5 tsp grated nutmeg grated rind of 1 large orange

  • 60g/7 tbsp sugar

  • 15ml/1 tbsp salt

  • 115g/4oz/8 tbsp butter, melted

  • 700-850g strong flour

  • 1 egg beaten with 15ml/1 tbsp cream

Method:

  1. Stir the yeast with 120ml  cup of the milk and leave to stand for 15 minutes to dissolve. Mix the raisins, currants, sherry or brandy, nutmeg and orange rind together.

  2. In another bowl, mix the remaining milk, sugar, salt and half the butter. Add the yeast mixture. With a wooden spoon, stir in half the flour, 150g/50z at a time, until blended. Add the remaining flour as needed for a stiff dough.

  3. Transfer to a floured surface and knead until smooth and elastic. Place in a greased bowl, cover and leave to rise in a warm place until doubled in volume, about 2'1z hours.

  4. Punch down the dough, return to the bowl, cover and leave to rise in a warm place for 30 minutes. Grease two 21.5 x l1.5cm/8'/' x 4'1z in bread tins. Divide the dough in half and roll each half into a 50 x 18cm/20 x 7in rectangle.

  5. Brush the rectangles with the remaining melted butter. Sprinkle over the raisin mixture, then roll up tightly, tucking in the ends slightly as you roll. Place in the prepared tins, cover, and leave to rise until almost doubled in volume.

  6. Preheat the oven to 200'C/400"F/Gas 6. Brush the loaves with the egg and milk. Bake for 20 minutes. Lower to 180'C/350"F/Gas 4 and bake until golden, 25-30 minutes more. Cool on racks.