Raisin Bread
Difficulty :- Beginner
Total Time :- 2 hours
Makes :- 1 medium loaf
Ingredients
- Yeast ~ 1tsp
- Lukewarm Water ~ 250ml
- White Sugar ~ 1tsp
- Plain Flour ~ 1 1/2 Cups
- Wholemeal Flour ~ 1 Cup
- Brown Sugar ~ 1/4 Cup
- Raisins ~ 1 Cup
- Mixed Spice ~ 2tsp
- Egg ~ 1
Method
- Add the white sugar, water and yeast together in a jug and leave for 5 minutes until foam appears on the surface.
- In a large mixing bowl / stand mixer, add all your plain & wholemeal flour, brown sugar and mixed spice. Give the bowl a mix with a spoon to ensure all the ingredients are mixed together.
- Add your yeast water to the mixing bowl and mix until it forms a dough. Once formed transfer to a lightly floured work surface and knead for 10 minutes (Not needed if using a stand mixer, just use the dough hook attachment)
- Now transfer the kneaded dough into a bowl and cover in a tsp of oil to prevent the bread from drying out. Throw a tea towel over the bowl and leave in a warm place until doubled in size.
- Once doubled, place on a floured work surface and punch the air out, add your raisins to the dough and knead until you believe the raisins have been evenly distributed throughout the dough.
- Preheat your oven to 220c/430f (200c/390f Fan)
(Optional Start)
- Roll your dough out as thin as possible ensuring it's width is the same as your bread tin and then spread on a nice even layer of nutella. Leave about a 1 inch gap around the sides.
- Now roll your dough into itself to create a delicious nutella spiral in the center of your bread
(Optional End)
- Place into a buttered bread tin and leave to rise in a warm place for 30 minutes to an hour
- Whisk an egg with a fork and use a pastry brush to spread the eggwash over the top of the bread. This will give your loaf a fantastic golden shine
- Place into a preheated oven for 10 minutes
- After 10 minutes turn your oven down to 180c/350f (160c/320f Fan) and cook for a further 20 minutes
- Place on a wire rack to cool
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