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Baking Raisin Bread At Home.
- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
MAKES 2 LOAVES
- 15ml/1 tablespoon active dried yeast
- 475ml/16fl oz/2 cups lukewarm milk
- 150g/5oz/1 cup raisins
- 65g/2½oz/generous ¼ cup currants
- 15ml/1 tablespoon sherry or brandy
- 2.5ml/½ tsp freshly grated nutmeg
- Grated rind of 1 large orange
- 65g/2½oz/5 tablespoon sugar
- 15ml/1 tablespoon salt
- 115g/4oz/½ cup butter, melted
- 700-850g/1½lb-1lb 14oz/6-7½ cups strong white bread flour
- 1 egg beaten with 15ml/1 tablespoon cream, for glazing
STEPS:
- Stir together the yeast and 125ml/ 4fl oz/½ cup of the milk and leave to stand for 15 minutes to dissolve.
- Mix the raisins, currants, sherry or brandy, nutmeg and orange rind together and set aside.
- In another bowl, mix the remaining milk, sugar, salt and half the butter.
- Add the yeast mixture. With a wooden spoon, stir in half the flour, 150g/5oz/1¼ cups 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 2½ hours.
- Knock back (punch down) the dough, return to the bowl, cover and leave in a warm place for 30 minutes.
- Grease two 21 x 12cm/8½ x 4½in bread tins (pans). Divide the dough in half and roll each half into a 50 x 18cm/20 x 7in 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 200°C/ 400°F/Gas 6. Brush the loaves with the glaze. Bake for 20 minutes. Lower to 180°C/350°F/Gas 4 and bake until golden, 25-30 minutes. Cool on racks.
