This recipe is best with
Recipe Ingredient
- (A)
- 500g high protein flour or bread flour, sifted
- 2 tsp instant dry yeast
- 1 tsp salt
- 1 tbsp wheat germ
- 100g castor sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp mixed spice
- 6g bread improver
- Combined
- 150ml UHT milk
- 130-150ml cold water
- 65g softened butter
- 50g walnuts, chopped
- 75g raisins
Instructions
- Combine (A) in a mixing bowl and with the use of an electric mixer and dough hook and blend at a low speed for about 1 minute.
- Add milk and water and mix on low speed for 1 minute again. Add the softened butter and continue to mix for 10-15 minutes on medium speed. Stir in walnuts and raisins and mix on low speed for another minute until everything is well mixed.
- Once the dough comes together, turn out onto a lightly floured surface and knead well until smooth. Transfer dough into a lightly greased mixing bowl. Cover with clingfilm and leave to rise for about 1- ½ hours until double in bulk. Punch down the dough and leave to rise for a second time for about 40-45 minutes. Turn out dough onto a lightly floured surface and knead for a few minutes to expel any large air bubbles.
- Divide dough into 2 equal portions, form into loaves and put into lightly greased loaf tins. Leave aside for 40-60 minutes or until well-risen and spongy to the touch.
- Bake in a preheated oven at 200°C for 25-30 minutes until the top of the loaves turn golden brown or the tins sound hollow when tapped on the underside. Immediately brush the loaves with a little milk.
