Raisin and cinnamon bread

Recipe from: 5 july 2010

Ingredients 8
Servings 8
Time 10 mins

Ingredients

  • 3 1/2
    cup
    flour
  • 5
    ml
    salt
  • 1
    sachet instant yeast
  • 5
    ml
    cinnamon
  • 60
    ml
    maple syrup
  • 60
    ml
    oil
  • 1/2
    cup
    raisins
  • 500
    ml
    lukewarm water
 

Method

35 mins
 
Mix the dry ingredients very well, then add in the raisins.

Stir in the oil and syrup.

Add the warm water slowly and mix until blended (you may not need all the water).

Turn out onto a clean floured surface, knead until smooth and elastic.

Oil a bowl, place the dough in it, cover with a clean cloth and set aside somewhere warm to rise.

Leave to double in size, then turn out it out and knead again lightly.

Form the dough into a smooth sausage shape, place in a well-greased loaf tin, cover and set aside again to rise.

Brush the top of the loaf with a little milk (or an egg-wash if you prefer).

Bake at 180 deg C for 30-40 minutes, until it is golden brown and sounds hollow when tapped.

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Read more on: starch  |  bake
 

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