Raisin Bread

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I now make this raisin bread once every week.  Trust me, once you try this, you won’t want to buy it from the supermarket anymore.    Firstly, this tastes so good & doesn’t compare to store bought raisin bread.  Secondly, this bread costs about $1.50 per loaf to make, even less if you buy your bakers flour in bulk like me.   It’s also very easy to slice & freeze, as you will see from the photo’s I’ve included in this post.   This dough is a little sticky, so you will need to give your blades a good clean after, so I’ve included a few cleaning tips in the notes.

Ingredients:
100g sultanas, soaked in water (and/or raisins, craisins or other dried fruit)
300g water
1 sachet yeast or 2 tsp dried yeast
20g olive oil
1 tsp sea salt
500g bakers flour
60g brown sugar
2 tsp ground cinnamon
1 tsp mixed spice

Method:
1) Place sultanas into a bowl & cover with water, allow to soak for 5 minutes.
2) Zero scales & weigh 300g water into TM bowl. Add yeast & heat for 1 minute/37 degrees/speed 1.
3) In this order add flour, oil, salt, sugar & spices. Mix 6 seconds/speed 6. Then knead for 2 minutes.
4) Drain sultanas & add to dough in TM bowl. Knead for 1 minute.
5) Transfer dough onto Thermomat & work into a ball. Allow to prove in a warm place for 30 minutes or until double in size (see before & after proving photo’s below).

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6) Pre heat oven to 200 degrees. Knock back the dough & place into a greased or lined loaf tin. Allow to prove in a warm place for a further 20 minutes.  See photo’s below how much the dough rises again in 20 minutes.

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7) Bake for 25 minutes or until golden brown.
8) Allow bread to cool thoroughly, before removing from the loaf tin & slicing.  I will often leave my bread to cool all day or overnight before slicing.  Bread can be frozen in a freezer bag & slices taken for toasting as desired.

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Notes:

To clean the blade after making the dough, add some cold water to the bowl (enough to cover the blades) & a squirt of dishwashing liquid.  Please bowl back on your machine & turbo a few times.  This will release most of the dough.  You will find that you still need to remove the blade to give it a good clean though.  I use a baby’s bottle/teat brush for this.

You can substitute the brown sugar in this recipe with 60g of honey.  I prefer using the sugar, as the honey makes the dough even stickier & it can stick to the Thermomat & inside the bowl/blades.

To prove my dough, I simply place boiling water in my Thermoserver & sit my Thermomat on top.  The heat that comes through the lid is enough for proving.

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