Description
There is nothing quite like the smell of homemade bread baking, especially when it is filled with sweet raisins and finished with a golden glaze. This braided raisin bread is light, fluffy, and easier to make than it looks.
Ingredients
Units
Scale
- 3 cups cake flour, sifted
- 1 packet instant yeast (10 g)
- 3 dessert spoons of sugar (add an extra spoon if you like it sweeter)
- 1/2 tsp salt
- 50 g melted butter (plus extra for glazing)
- 1 1/2 cups lukewarm half-and-half milk and water (equal parts)
- 2 eggs, lightly beaten
- 1/2 cup currants
- 3 tsp apricot jam (optional, for glaze)
Instructions
- In a bowl, combine the lukewarm milk-water mixture, sugar, and yeast.
- Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, sift the flour and salt.
- Add the melted butter and beaten eggs. Mix until it starts coming together.
- Pour in the yeast mixture and beat until smooth. If the dough feels too wet, add a little more flour.
- Turn it onto a floured surface and knead for 5 minutes.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour.
- Punch down the dough, knead in the currants for 2 minutes, and divide into 3 equal pieces.
- Roll each piece into a long rope. Braid them together and place them on a parchment-lined baking tray.
- Cover and let rise for another 30 minutes.
- Brush with egg wash.
- Bake at 180°C (fan 160°C) for 25–30 minutes, until golden brown.
- Mix apricot jam with a little hot water and brush over the warm loaf, or brush with melted butter for a glossy finish.
Notes
Created, prepared, tried, and tested by Gail
