Raisin and Cinnamon Loaf

Serves: 6

Difficulty:

Cuisine:

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Recipe by: Blanco

Make your own fruit loaf bread with this easy recipe from Blanco.

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Raisin and Cinnamon Loaf

Ingredients:

Raisin and Cinnamon Loaf

500g bread flour

200gs raisins

7 g dried yeast

1 teaspoon sugar

2 teaspoons cinnamon

30g butter

Demerera sugar

Extra cinnamon for dusting

500ml warm water

Method:

Raisin and Cinnamon Loaf

Place flour, raisins, cinnamon and mix well in a mixing bowl.
Make a deep well in the middle and fill in with warm water until it reaches the top.
Mix the sugar and yeast together then pour into the water.
Whisk lightly with a fork and set aside to ferment.
When the yeast becomes frothy, use a fork to mix the flour together whilst adding the remainder of the water little by little until it clumps together to form a dough.
Transfer the dough onto a clean surface area and knead for five minutes. The dough should be smooth. Return to the bowl and cover with a damp cloth and leave in a warm area for 30 minutes (to double in size).
Knead the dough again for another minute.
Brush a bread loaf tin with some olive oil then mould the dough to the size of a bread loaf tin.
Set dough aside and proof for another 15 minutes.
Brush the top of the dough with butter and sprinkle sparingly with cinnamon then with demerera sugar.
Preheat oven to 200°C on the traditional cooking function.
Place tin on the 2nd shelf from the bottom and bake for 40 minutes.
When ready remove loaf from tin to cool on a wire rack.