Raisin Bread

this For later use

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