3 cups sifted cake flour
1 pkg instant yeast ( 10 g )
3 dessertspoons sugar if you prefer sweeter add an extra spoon
1/2 tsp 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 mixture 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 the floured surface and knead for 5 mins. Place in a warm place to rise for 1 hour covered in cling wrap.
Knockback the dough add 1/2 cup currants to the dough and knead a further 2 mins.
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 ) bakes 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