Cinnamon Sultana Raisin Bread

Name: Cinnamon Sultana Raisin Bread
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 1/2 cup Warm Milk; 2 teaspoons Dry Yeast; 1 & 3/4 cups Bread Flour *plus extra for kneading; 2 tablespoons Caster Sugar; 1/2 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1 Egg *lightly whisked; 20 g Butter *melted; 1/2-1 cup Sultanas OR Raisins *Today I added 1 cup

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Basic Sweet Bread Dough’ is very versatile. Today I added Ground Cinnamon and Sultanas to make this delicious bread. You might wish to use Raisins rather than Sultanas. Orange Peel is a good addition.

Hiroko Liston @hirokoliston

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Ingredients

Standard Loaf Tin

1/2 cupWarm Milk
2 teaspoonsDry Yeast
1& 3/4 cups Bread Flour *plus extra for kneading
2 tablespoonsCaster Sugar
1/2 teaspoonSalt
1 teaspoonGround Cinnamon
1Egg *lightly whisked
20 gButter *melted
1/2-1 cupSultanas OR Raisins *Today I added 1 cup

Saved

Steps

1

Place Warm Milk and Dry Yeast in a bowl, mix gently and set aside.
2

Combine Bread Flour, Sugar, Salt and Cinnamon in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg and Butter. Mix well to form a soft dough. Add Sultanas (OR Raisins) and gently knead for 2 to 3 minutes, gradually adding extra Flour as required, until well combined.
3

Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size. Grease a loaf tin with Butter.
4

Divide the dough into 3 even portions. Form each portion into a ball, place in the prepared loaf tin, and set aside in a warm place for about 45 minutes.
5

Preheat oven to 180°C. Bake for 30 to 35 minutes. When the top gets too dark, cover with a sheet of foil.
6

Remove from loaf tin to wire rack to cool.