I have a love hate relationship with raisins. I like raisins for a snack, I like them in my bagels but I don’t really like them in my cake or desserts. It just feels wrong!
However, I’ve never been a fussy eater. I had a bag of raisins in my baking cupboard. I bought them for these scones. I decided that it would be OK to put raisins in bread since I eat them in bagels and in scones.
This is the first time I’ve tried making a loaf of bread and for a first time it came out amazing! The are two things I would do different next time. I should have rolled the dough a little tighter. There’s a small gap in the middle where the dough hasn’t really sealed. I would also skip lining the tin with parchment paper. The paper stuck to the loaf you can see a few white spots in the photos.
500g strong white bread flour
1 1/2 tsp salt
2 tbs caster sugar
7g fast action yeast
50g unsalted butter
1 large egg, at room temperature
50g caster sugar
1 tbs plain flour
1 tbs cinnamon
milk, for brushing
small knob of butter
- Lightly grease a loaf tin and set aside. In the bowl of an electric mixer combine the flour, salt, sugar and yeast together.
- In a small saucepan mix the milk and butter with 125ml of water until warm and the butter has melted. Remove from the heat and whisk in the egg.
- Pour the egg mixture into the flour mixture and turn the mixer on to a low speed. Mix until the dough comes together, Add more milk or flour if the mixture is to dry or wet.
- Using the dough hook kneed for 5 minutes on low speed. Place the snap lid over top or cover with cling film and place in a warm place to rise for one hour until doubled in size.
- In a small bowl mix together all the ingredients for the filling. Punch the dough down and knead lightly on a floured surface. Pat into a rectangle 2cm thick. Cover with a tea towel and leave to rest for 5 minutes.
- Flour a rolling pin and roll as wide as your loaf tin and 48cm long. Brush the dough with milk and sprinkle the filling over top leaving 1 cm around the edges.
- Roll the dough neatly and tight. Pinch the seams together to seal it. Lift the dough tucking the ends under to make a neat shape and place in the loaf tin. Let rise for one hour.
- Preheat the oven to 180c. Brush the dough with milk and bake for 35 minutes until golden brown. Remove from the oven and check the bottom makes a hollow sound. If it makes a thud place directly on the oven rack and bake for a further 5 minutes and test again.
- Slice once completely cooled.
adapted from The Great British Bake Off Showstoppers