From the Anchor Yeast Kitchen
Raisin Breads
Prep 1 hr 40 mins
Baking Time
25–30 mins
Total 2 hr 10 mins
Makes 2 Raisin Breads
easy
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By
Anchor Yeast Kitchen
Whether baked traditionally, this Raisin Bread recipe is fruity and delicious.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 2 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Warm milk
( ½ cup )
60
ml
Cold water
( ¼ cup )
2
Large eggs, beaten
150
g
Seedless raisins
( 250 ml; soaked in warm water and drained )
Milk, to brush
Sugar, to sprinkle
Method
Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the warm milk, water and beaten eggs together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 - 20 ml extra water. The dough must be soft and pliable.
Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, press flat and add the raisins. Work the raisins in until well distributed. Cover and rest for 5 minutes.
Divide the dough into 2 equal pieces, roll out into a rectangle, about 20 cm long and the width of the pan.
Roll the dough up in the width and place the roll, with the seal, towards the bottom into 2 lightly greased1-litre-bread pans.
Cover with greased plastic and rise in a warm place for about 30 - 35 minutes.
Brush with milk, sprinkle with sugar and bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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