Raisin Bread

Raisin Bread

TRH Raisin Bread1   TRH Raisin Bread2

Something for Easter…
Raisin Bread

3 cups sifted cake flour
1 pkt instant yeast ( 10 g )
3 dessertspoons sugar if you prefer sweeter add an extra spoon
1/2 teasp salt
50 g melted butter + extra melted butter for glazing
1 1/2 cups of lukewarm water and milk mixed together, half and half heat until lukewarm in the micro
2 eggs lightly beaten
1/2 cup currants/raisins to be added after 1st rise

In a bowl, place yeast into the lukewarm water and milk mix with the sugar, let it froth for 5 mins.
In another mixing bowl, sift flour, salt, add the melted butter and eggs and beat until the flour starts to come together.
Add the yeast, water and milk mixture and beat further.
You may add more flour if the dough is too runny.. Turn out onto floured surface and knead for 5 mins.
Place in a warm place to rise for 1 hour covered in cling wrap.
Knock back the dough add 1/2 cup currants to dough and knead a further 2 mins. Divide plough into 3 pieces.
Plait your dough, place on baking tray lined with parchment paper.
Cover and let rise again covered in a warm place for 30 mins.
Before baking brush with egg wash. Preheat oven to 180 degrees (fan assisted 160 degrees) bake for 25 to 30 mins.
Remove from oven and mix 3 tsp apricot jam diluted with a little hot water, brush over your raisin bread.

Source: Google
Prepared, tried and tested by Gail Haselsteiner

 

Raisin Bread

Raisin Bread1 Raisin Bread2

Tried Tested

3 cups sifted cake flour
1 pkt instant yeast ( 10 g )
3 dessertspoons sugar if you prefer sweeter add an extra spoon
1/2 teasp salt
50 g melted butter + extra melted butter for glazing
1 1/2 cups of lukewarm water and milk mixed together, half and half heat until lukewarm in the micro
2 eggs lightly beaten

In a bowl, place yeast into the lukewarm water and milk mix with the sugar, let it froth for 5 mins. In another mixing bowl, sift flour, salt, add the melted butter and eggs and beat until the flour starts to come together. Add the yeast, water and milk mixture and beat further. You may add more flour if the dough is too runny.. Turn out onto floured surface and knead for 5 mins. Place in a warm place to rise for 1 hour covered in cling wrap. Knock back the dough add 1/2 cup currants to dough and knead a further 2 mins. Divide dough into 3 pieces. Plait your dough, place on baking tray lined with parchment paper. Cover and let rise again covered in a warm place for 30 mins. Before baking brush with egg wash. Preheat oven to 180 degrees ( fan assist 160 degrees ) bake for 25 to 30 mins. Remove from oven and mix 3 tsp apricot jam diluted with a little hot water, brush over your raisin bread or glaze with melted butter. I used the apricot glaze

Source, baked and posted by: Gail Haselsteiner

Raisin and Aniseed bread

Raisin and Aniseed bread

 

Raisin and Aniseed bread is a type of bread made with raisins and flavored with cinnamon. It is “usually a white flour or egg dough bread”. Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter.

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