Grape and raisin bread

Recipe from: 8/26/2004 12:00:00 AM

Ingredients 11
Servings 20
Time

Ingredients

  • 12
    ml
    active dry yeast
  • 340
    ml
    lukewarm water
  • 12
    ml
    sugar
  • 20
    ml
    grapeseed oil
  • 4
    x 250 ml white bread flour
  • 10
    ml
    salt
  • 330
    ml
    seedless raisins
  • 250
    ml
    muscadel
  • 20
    grapes, halved and seeded
  • 20
    ml
    aniseed
  • 15
    ml
    grapeseed oil
 

Method

 
Dissolve the yeast in the lukewarm water, add the sugar and the 20 ml grapeseed oil and leave in a warm place until the mixture starts to froth.
Add the yeast mixture and mix to form a smooth dough.
Cover the dough and leave to rise in a warm place until doubled in volume.
Meanwhile add the raisins to the muscadel and bring to the boil. Remove from the heat and leave to cool.
Knock back the dough and divide in half.
Roll each piece of dough into a circle about 24 cm in diameter.
Place one dough circle on a greased baking sheet and spoon the raisin mixture on top and pinch the edges together to lock the filling inside.
Press the halved grapes into the top of the bread and sprinkle with the aniseed.
Preheat the oven to 180 °C.
Leave the bread in a warm place to rise to double its volume.
Bake for 45 to 50 minutes and brush with 15 ml grapeseed oil as soon as it comes out of the oven.
Make one large loaf.
 

Read more on: starch  |  bake
 

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