INGREDIENTS
3/4 Cup (170 gr.) lukewarm milk
2 Tablespoons butter at room temperature
1/2 Cup raisins (you can also use corinthia raisins, thompson, cranberries or chopped dates
1/2 Cup rolled oats
1/4 Cup brown sugar (50 gr)
1 1/4 teaspoon salt
1 Teaspoon Cinnamon
2 1/2 Teaspoon instant yeast (I use an envelope 10 gr)
1/4 Cup lukewarm water
3 Cups (361 Gr.) All purpose flour
For the crust – 1/2 teaspoon sugar mixed with 1/2 teaspoon cinnamon
METHOD
In a small bowl, place the raisins with 1/4 cup of water and place in the microwave for a minute – The raisins will absorb the water when hot and make them softer.
In a bowl of a stand mixer, pour the warm milk, yeast and sugar and let the yeast activate for 5 minutes and pour the remaining ingredients.
Mix at low speed for 2 minutes for all the ingredients to come together.
Increase the speed to medium level and knead the dough for 8 minutes.
It will be soft and a little sticky.
Cover the bowl with cling film and place in the oven for 1 1/2 – 2 hours.
Next to the dough, I put a bowl of warm water in the oven. This will generate heat and humidity, which will create steam for the bread to rise.
After 1.5 – 2 hours, deflate the dough on a floured counter and shape it into a log, and place it in a lightly greased 22 cm x 11 cm loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until crowned 2 cm over the rim of the pan.
I place it in the oven for about 45 minutes with a bowl of hot water.
After 45 minutes of rising period, remove your bread from the oven and pre-heat the oven at 180 Celsius.
Just before baking mix the sugar and cinnamon and spread over the top of the bread.
Bake the bread for 35 – 40 minutes.
Let the bread rest for 30 minutes, before slicing.
We cut the bread in slices and place them in a freezing plastic bag. Take one or two slices out of the freezer in the toaster and enjoy the fruit of your labour ! Delicious with just a little butter.
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