Serves: 6
Difficulty: Cuisine: Saved: | 406 | Recipe by: Blanco |
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Raisin and Cinnamon Loaf
Ingredients:
Raisin and Cinnamon Loaf
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.
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Hydration
Ralph Douglas
3 years 2 months ago
I haven't tried the recipe as it calls for 100‰ hydration, 500g flour & 500ml water which would become soup, is there an error here.
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