Raisin Bread by brianjwood

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Raisin Bread
Submitted by brianjwood on September 28, 2002 at 4:08 am

DESCRIPTION
Raisin Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This bread is very good. The flour specified can be approximated by adding 1 - 2 tbsp of mixed grains and/or cracked wheat to wholemeal bread flour
Cheers, Brian
ps 'Easybake' yeast is just rapid rise

Raisin Bread
Makes 1 2 lb loaf

metric imp qty
500g 1lb Allinson Country Grain Strong Brown Bread Flour or similar
100g 4oz Caster sugar
2.5ml 1/4tsp Salt
100g 4oz Margarine
75g 3oz Milk, warmed together with:
75g 3oz Water
1 sachet Easybake Yeast
175g 6oz Raisins

1 Place all the ingredients (except the raisins) into a
mixer with a dough hook attached.
2 Mix to a soft dough, knead for 5 minutes. If mixing by
hand, knead for a further 5 minutes. Roll the dough on a floured surface to a 30 x 23cm (12 x 9in) rectangle. Sprinkle with raisins and roll up. Place seam side down into a 1.1kg (2½lb) loaf tin, leave to prove until double in
size.
3 Bake at 190ºC/375ºF/gas mark 5 for 45 minutes.
4 Variations: Replace the raisins with cherries and flaked
almonds.

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