Raisin Bread Recipe
Yeast Breads Recipes

Method:

1. Stir together the yeast and 125 ml of the milk and let stand for 15 minutes to dissolve.

2. Mix the raisins, currants, sherry or brandy, nutmeg and orange rind together and set aside.

3. 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, 140 g at a time, until blended. Add the remaining flour as needed for a stiff dough.

4. 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 2 1/2 hours.

5. Punch down the dough, return to the bowl, cover and leave to rise in a warm place for 30 minutes.

6. Grease 21.5 x11.5 cm bread tins. Divide the dough in half and roll each half into a 50 x 18 cm rectangle.

7. 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.

8. Preheat a 400F/200C oven. Brush the loaves with the glaze. Bake for 20 minutes. Lower to 350F/180C and bake until golden, 25-30 minutes more. Cool on racks.

Makes 2 loaves