- 500 g white bread flour
- 20 g fresh yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 20 g butter diced
- 1 egg
- 250 g milk lukewarm
- 200 g raisins
1. Mix flour, make a well in the centre. Crumble the yeast with some of the four add 50 g of the milk. Mix yeast and milk with some of the flour.
Cover with a little flour and leave this mixture to rise for 15 – to 20 minutes.
2. Add the salt, sugar and butter. Add the egg and the remaining milk. Mix too a light sticky dough. Add additional milk a tablespoon at a time if the dough remains too dry. Turn out and knead for about 3 minutes to a smooth ball.
Add the raisins. Knead carefully till all are well distributed in the dough.
Leave to rise for 1 1/2 to 2 hour or until doubled in size (time depends on the room temp).
3. Turn out the dough, deflate a little and form into a loaf. Put in a greased tin.
Leave to rise for at least an hour or until doubled in size.
3. Bake in a pre-heated oven at 200 C for 30 – 35 minutes.
Leave to cool on a wire rack.