Raisin Bread Recipe
Ingredients
360g cake flour
2 1/2 teaspoons instant yeast
45g crushed oats
1 tsp cinnamon powder
90g raisins
50g brown sugar
3/4 cup warm milk
30g butter, melted
1 1/4 tsp fine salt
1/3 cup warm water
Method
Add all the ingredients into the bowl of a stand mixer, and knead for 8-20 minutes until a smooth, soft dough has formed.
Shape the dough into a ball, place it in a greased bowl, and allow it to rise for about 1.5-2 hours, or until doubled in size.
Prepare a loaf tin with baking spray and set aside. Gently deflate the dough, shape it into a log place it in the prepared tin, and cover with cling wrap that has been sprayed with baking spray – this is so it does not stick to the dough. Allow to rise for 1 -1.5 hours.
Preheat the oven to 180C. Uncover the load and bake for 40-45 minutes.
Remove the bread from the oven, and allow it to rest in the tin for 5 minutes before placing the loaf onto a cooling rack. Once completely cooled, slice and enjoy toasted with loads of butter. Wrap in cling wrap and store in a cool place for up to 3 days, or in the freezer for up to a month.
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