• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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