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.