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

Recipe Ingredient

  • 300g high protein flour
  • 6g instant dried yeast
  • 9g milk powder
  • 3g salt
  • 1/4 tsp bread improver
  • 50g castor sugar
  • 1/2 an egg
  • 25g butter
  • 70g raisins
  • 135ml lukewarm water
  • Topping
  • 20g cold butter, cut into 2 thin strips of 10g
  • Glaze
  • 1 egg yolk, beaten and sieved

Instructions

  1. Grease two loaf pans measuring approximately 18cm x 10cm x 9cm.
  2. Sift flour into the bowl of a food processor fitted with a dough blade or beater. Add the yeast and put on pulse for 10-30 seconds. Mix in sugar, salt, milk powder, bread improver, egg and pour in 100ml water. Mix on a slow speed for 1-2 minutes. Gradually add in remaining water to mix until a dough is formed. (Add more water if the dough is too dry.)
  3. Increase the speed to medium and continue to mix for another 1-2 minutes. Stir in butter and knead on a low speed for 2-3 minutes. Add in raisins and continue to knead for 3-5 minutes. Cover with a clean tea-towel and allow to rise in about 30 minutes.
  4. Turn dough onto a lightly floured surface. Knead until smooth. Divide dough into two equal portions. Roll out each portion of dough to a rectangle then roll up from the short side like a Swiss roll and place into a greased loaf pan. Put the loaf pans in a large oiled plastic bag. Leave aside to rise in a warm place for about 30 minutes.
  5. Use a sharp blade to cut a slit, lengthwise, across the centre. Put a piece of butter on the cut. Bake in preheated oven at 190°C for 25-30 minutes until the loaf is golden brown and the base sounds hollow when tapped. Remove from oven and brush lightly with beaten egg yolk then turn out onto a wire rack to cool completely.

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