Raisin bread (Tue 22.12)

Raisin bread with organic raisins and some spices.


  • 500 g white bread flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • freshly ground pepper
  • 1/2 teaspoon cinnamon
  • freshly grated nutmeg
  • 50g butter
  • 20 g yeast
  • – 1 small egg
  • – 280 g milk
  • – 200 g raisins

1. Mix the flour with the salt, sugar and spices. Add the butter and rub in.

Make a well in the flour, crumble the yeast in it, add the egg and most of the milk.

Mix to a soft dough without any dry patches. Add the remining milk as needed, if still too dry add a tablespoon water at a time.

Turn out on a work surface and knead till smooth (3 minutes).

Combine dough and raisins, try to distribute the raisins as evenly as possible.

Leave to rise for at least an hour.

2. Turn out the dough on a floured surface.

Form into a ball, avoid too many raisins appearing on the top.

Put in a greased tin and leave to rise for another hour or until doubled in size.

3. The dough should have doubled in volume.

3. Bake in a pre heated oven at 220 C for about 40 minutes; lower the oven temperature after 15 minutes to 190. Check by tapping the loaf underneath, Ok if it sounds hollow.

The bread can be glazed with a egg-milk mixture before going into the oven. Alernative used here is to brush the loaf with some melted butter after baking.