Traditional Raisin Bread
Recipe from: SAFARI A fruity little cookbook
15 g fresh compressed yeast or 15 ml dry granulated yeast
62.5 ml cake flour
241 ml lukewarm water
5 ml sugar
500 ml lukewarm water
80 ml butter
75 ml sugar
130 g condensed milk
250 ml Safari Seedless Raisins
1 kg cake flour
10 ml salt
Pre-heat warming drawer for 5 minutes. Mix the first four ingredients together.
Turn off warming drawer and place dish with yeast mixture in it for approximately 30 minutes.
Meanwhile, mix 500 ml lukewarm water, 75 g butter, 75 ml sugar and 130 g condensed milk. Wash raisins and dry. If raisins are fresh and loose there is no need to wash it.
When yeast has risen well, mix all ingredients together. Knead thoroughly for about 10 minutes with food processor or 15 minutes with hands. Form dough into a roll. Heat warming drawer again for 5 minutes. Grease a 37 x 13 cm bread pan and place dough in it.
Turn off warming drawer and leave dough to rise to about double its size. Bake for 15 minutes at 200° C and turn back to 180° C and bake for a further 40 minutes.
Turn out onto a cake rack and cover with a linen cloth for 30 minutes to sweat.