Raisin Bread
Author: Dani B
Serves: 3 loaves
- 1 kilogram of white bread flour
- 1 kilogram of white bread flour
- 2 teaspoon of salt
- 2 teaspoon of salt
- 3 teaspoons of sugar
- 3 teaspoons of sugar
- 18-20 grams of yeast
- 18-20 grams of yeast
- 100 grams of gluten
- 100 grams of gluten
- 400 grams of currants
- 400 grams of currants
- 400 grams of sultanas
- 400 grams of sultanas
- 50 grams of oil
- 50 grams of oil
- 3 teaspoons of cinnamon
- 3 teaspoons of cinnamon
- 1 teaspoon of mixed spice
- 1 teaspoon of mixed spice
- 2 eggs
- 2 eggs
- 700 mls of warm water
- Grease 3 bread tins
- Soak dried fruit in hot water
- Combine all dry ingredients in a large bowl and mix
- Add butter and eggs to warm water. Add oil Mix.
- Add liquid to dry ingredients and mix with dough hook until the bowl is clean.
- Drain fruit well and add it to the bread mix by hand and work in thoroughly.
- Cover bowl with greased glad wrap and wrap in a towel. Leave in a warm place to double in size.
- Tip onto a floured surface and knead.
- Shape into 3 loaves and place in tin.
- Brush with water and leave to rise in a warm place until the tins are all full.
- Cook in a 170 degree oven for 50 minutes but check the bread after 40 minutes and if it is getting too brown turn the oven down.
- Cool on rack.
- Brush with glaze of sugar and water combines and heated.
Makes 3 large 960 gram loaves or 5 small 585 gram loaves.
Recipe by eatmystreet at https://www.eatmystreet.net/2020/01/26/raisin-bread/
3.5.3208