Wednesday, November 26, 2008

Small Raisin Loaf

My girls love raisin bread, so my mission today was to make a nice raisin loaf for them.
Somehow my loaf did not quite "rise to the occasion". Or perhaps there was some step that I did not do it right. But it still soft and nice and my girls love it anyway. *phew*

Ingredients:
250g bread flour
5g of active dry yeast
125ml of lukewarm milk
1 egg
, lightly beaten
40g of sugar

1/2 tsp of salt
40g of unsalted butter, room temperature
80g of raisins, soaked for 20 minutes in warm water, pat dry

Method:
  • Dissolve the yeast in the lukewarm milk, let stand for 5 minutes until foamy.
  • Place bread flour, salt, sugar in mixing bowl, add yeast mixture, egg and stir to form a soft dough.
  • Knead the dough for a couple of minutes before adding the butter and mix it until the butter is well blend into the dough.
  • The dough will be very sticky, but resist form adding more flour, as it will make the bread tough. Continue to knead the dough on a lightly floured surface until it's not sticky, about 15 to 20 minutes.
  • When it's not too sticky, form the dough into a round ball and place in an oiled bowl to proof for 1.5hrs.
  • After 1.5hrs, punch down the dough and divide it to 3 portions. Roll into balls and let rest for 10 minutes for easier handling later.
  • Press down the dough ball to form an oval disc, scatter one third of the raisins on it. Fold in the sides and cover the raisins completely and again press down to form a oval disc.
  • Roll the dough in from one end like a swiss roll as shown below:
  • Repeat with the rest of 2 dough balls and let proof in loaf pan for another 1.5hrs.
  • After 1.5hrs, brush the top of the bread with egg wash (1 egg + 1 tsp of water) and baked in preheated oven @ 180°C for 25 to 30 minutes.
  • Remove from loaf pan and let cool on rack before slicing.
This is the best picture I can show the "softness" of the bread, haha. :) Try it and let me know how it worked out for you. ;)

1 comment:

Esther said...

Hi Honey Bee Sweets,
The bread looks soo soft! I'm just wondering, can you use a 9 by 5 loaf pan? Thanks!