Raisin Bread Recipe
Ingredients : Makes 2 loaves
Easy-blend dried yeast
Sherry or brandy
Orange, grated rind
Egg, beaten with 15 ml cream
- Stir the yeast with 120 ml of the milk
and leave to stand for 15 minutes to dissolve.
- Mix the raisins, currants, sherry or
brandy, nutmeg and orange rind together.
- In another bowl, mix the remaining
milk, sugar, salt and half of the butter.
- Add the yeast mixture. With a wooden
spoon, stir in half the flour, 150 g at a time, until blended.
- Add the remaining flour as needed for
a stiff dough.
- 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 1/2
- 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 11.5 cm bread tins.
- Divide the dough in half and roll each
half into a 50 x 18 cm rectangle.
- 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.
- Preheat the oven to 200oC/400oF/Gas
- Brush the loaves with the egg and
milk. Bake for 20 minutes. Lower to 180oC/350oF/Gas
4 and bake until golden, 25 - 30 minutes more.
- Cool on racks.