Raisin and Cinnamon Bread
An easy recipe for raisin bread that freezes beautifully so you may as well double, triple, or quadruple it.
Servings:1 Loaf
Ingredients
- 300 g Strong white wheat flour (or use a mix of white and whole meal or substitute spelt)
- 200 g Water
- 1.5 g Instant yeast OR 3 g dry yeast OR 6 g instant yeast
- 6 g Salt
- 1 tsp Cinnamon (more if you really like it but no more than 2 tsp)
- 1 big spoon Honey or a long blurch from a liquid honey bottle
- 3 Big handfuls of raisins
Instructions
- The night before (or several hours before) you want to make the dough, soak the raisins in water.
- Measure the flour into the bowl and make a well. Measure in the yeast and pour over the water. Let it sit for 10-15 minutes to let the yeast dissolve. A beige sludge may or may not form on the top of the water. Don't worry about it, the main thing is to dissolve the yeast. Add the rest of the ingredients except the raisins and mix to blend.
- Knead the dough by hand or machine for 10 minutes. If you are kneading by hand, put it back in the bowl and let it rest for 20 minutes. Drain the raisins and then dump them on top of the dough. Using your hands gently fold in the raisins. Don't worry about the dough - it will recover. Worry about not squashing the raisins into little brown smears.
- Cover the dough and let it rise until it has doubled in size. This will take 1-2 hours depending on how warm your kitchen it. Remove the dough gently and shape it into a tight sausage. Grease your bread tin and pop the dough in.
- Cover again and let rise 45 minutes - 1 hour. Again, it will double in size.
- Pre heat the oven to 200 degrees C. Pop the dough in and bake for 45 minutes. Remove and let cool completely on a wire rack.