Home » enriched » Raisin bread (Tue 27.04)

Raisin bread (Tue 27.04)

Raisin bread.


  • 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.


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