Ingredients

  • 265 grams flour, malted
  • 400 grams bread flour
  • 2 teaspoons salt
  • 20 grams brown sugar, packed
  • 60 grams raisins
  • 20 grams yeast, fresh
  • 385 milliliters water

Directions

Soften yeast in warm water. Sift dry ingredients. Add raisins to flour mixture. Add liquid. Knead until smooth & elastic. Let rise until double in bulk and spider webs on bottom. Knock back, roll into round, prove until double in bulk. Brush top with milk. Bake at 400*F/200*C/GM 6 for 20-25 minutes until golden brown and bottom sounds hollow when thumped. Cool on wire rack. In AGA bake in roasting oven with rack on bottom.

Notes
Notes:1 large tin & 1 small tin for 10 servings
Serving Ideas:Original serves 10.


Categories
Bread
Keywords
Bread
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