Raisin Bread

Are you a bread lover? If yes, I will surely recommend this home made raisin bread recipe to you. It is simple, soft and delicious. Since, my family is bread eater and they love bread to bits, I made this the other day and the result was satisfying. I will make it again and add nuts into it the next time. Nevertheless, bread is a healthy choice of breakfast and it can goes well with butter, jam, peanut butter, cheese or maple syrup! So, why not give it a try and eat them at home? *wink*

This recipe was adapted and modified from Daily Delicious website Instead of making 2 separate dough for baking. I only made 1 dough and baked as a loaf.

For bread dough kneading:
After searching for some bread kneading methods on the net. I saw a few on YOUTUBE and found this video is simply the best.
The method shown in steps, easy to follow and clear, especially for a first timer like me! Watch this if you are a first timer in making kneading bread. It is very helpful in how to knead a bread dough.
VIDEO on Kneading bread dough here

Ingredients: 200g Bread flour (I used Alce Nero Whole Wheat Spelt Flour) 1 tsp Instant dried yeast 2 tbsp Sugar 1/2 tsp Salt 25g Unsalted butter (Soft) 140ml Whole milk 100g Raisin (I used Raisin & Mixed Fruits) 2 tbsp Dark rum / Water (I used water) Egg wash (1 egg + 1tbsp water) Methods: 1. Soak raisin in rum or water for at least 2 hours, preferable over night. Drained. 2. Place the baking paper in the baking loaf pan. This is to prevent bread stick on the tray. 3. Sift flour and yeast in a mixing bowl, whisk to combine. Add sugar and salt, whisk again. 4. Pour milk into the bowl, use a large spoon to mix everything together into a soft mess. 5. Take the dough out of the bowl, rub in the butter. Knead until dough is soft, smooth and elastic about 10 mins. 6. Roll the dough into square and sprinkle the raisin (drained) on the dough. 7. Knead lightly to incorporate the raisin into the dough. 8. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. 9. Preheat oven to 180ºC. Take the dough out of the bowl. 10. Gently press down the dough and use a rolling pin to roll the dough to press the dough into a round shape about 18cm. 11. Roll into cyinder shape and place the dough to the baking loaf pan. 12. Cover the dough with cling film, let it rise until almost doubled size, about 30 minutes. 13. Brush with egg wash on top of the dough. Bake for 15 - 18 mins or until golden brown. 14. Test with a skewer, if the skewer comes out clean, the bread is well done.