RAison loaf



1 packet of dry instant yeast
1/2 cup warm water
1 cup raisins
80 grams soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup hot milk
4 cups of cake flour
2 eggs, beaten


Dissolve yeast in the luke warm water and put one side .

In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool a bit .

Next -Combine all the ingredients in a large bowl and mix until you get a soft but stiff dough.

Turn out onto a lightly floured surface and knead for about 10 minutes. Cover and allow to rise for 1&1/2 hours .

Next step , punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased loaf pans or one big loaf pan . Cover and let rise again for about 40 to 60min .

Bake at 190 degC for 30-35 . It’s important to use a thick based loaf pan or Pyrex loaf dish , also bake the first 15 minutes from The bottom heat of oven only , thereafter you may use both elements . Remove loaves from pans and let cool on racks. For the large loaf bake for 45-55 minutes . When cooled a bit , brush over some watered down apricot jam – 1 tablespoon of jam mixed with 2 tablespoons of water .

My Tip – although a long process , bread making suits me quite fine as I get to do my other chores or cooking or Just relaxing while dough rises at it’s different stages . Don’t feel daunted by this task . There is nothing more satisfying in The world of food than baking fresh breads and loafs . I love serving it with butter and cheese .

Please note that all ovens are different , so it’s very important to check for colour and tap on the top or even quickly press on bread , it should have a hollow sound when done . This bread is so light and moist .


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