Milk and Raisin Bread  Bread  181 reads

Milk and Raisin Bread

Flour 375 g, strong, white and a little extra flour, for dusting
Butter 3 tbsp, cubed
Yeast 1 tsp, fast action, dried
Sugar 2 tsp, caster
Salt 1 tsp
Milk 150 ml plus 2 tbsp extra
Water 75 ml
Raisins 80 g

Combine the flour and salt in a large mixing bowl.

Rub the butter into the flour, distributing it as evenly as possible.

Stir in the yeast and sugar.

Combine the water and milk in a small saucepan and warm over a medium heat.

Remove once warmed, then stir into the flour using a wooden spoon until you have a soft dough.

Knead the dough on a lightly floured surface for 8-10 minutes until you have a smooth, elastic dough.

Incorporate the raisins into the dough towards the end of kneading.

Pre-heat the oven to 200°C | gas 6

Grease a large loaf tin, then shape the dough into it.

Cover with a piece of greased clingfilm and leave to rise in a warm place for 1 hour.

Remove the clingfilm after proving and bake the bread for 30-40 minutes until golden and risen.

Remove from the oven and brush the top immediately with the extra tablespoons of milk.

Allow cooling in the tin before turning out onto a wire rack to finish cooling.

Once cool, slice your milk and raisin bread into portions and arrange in a lined basket before serving.


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