- 700 g white bread flour
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 200 ml cream (35% fat content)
- 250 ml water
- 200 g raisins
1. Put the flour with the salt and sugar in a bowl. Crumble the yeast with a little of the flour.
Add the the cream and 200g of the water. Start mixing and add more water as needed.
Knead for 3-5 minutes, dough should be smooth and not sticky.
Add the raisins. Knead well to distribute the raisins evenly.
Form into a ball and leave to rise for 1 hour.
2. Turn out the risen dough. Deflate gently and form into a (large) loaf.
Put on a greased or floured baking tin and leave to rise for another hour.
3. Preheat the oven to 200 C. Bake the bread for 35 minutes. Tap underneath to check if done.
Leave to cool on a wire rack.