Today I had lots of spare time (trust me, you need A LOT of time to make bread from scratch), and decided to give the Raisin Bread a go.
Rolling out the dough
Waiting for the bread to rise before baking
Using the same dough, I got a bit innovative and decided to make my version of Chelsea buns
Here’s how to make it (makes 2 loaves):
- 1 tbsp active dried yeast
- 450mL/1 3/4 cup lukewarm milk
- 1 tbsp brandy/sherry/rum
- 2 tsp ground nutmeg
- 7 tbsp sugar
- 750-800g strong flour
- 115g/8 tbsp melted butter
- 1 egg, mixed with a little cream/milk
- Mix the yeast with 120mL milk, and set aside. Mix the raisins with rum and ground nutmeg.
- Mix the rest of the milk with the sugar and half of the melted butter.
- Pour in half the flour, a little at a time and mix with a wooden spoon until blended. Mix in the remaining as necessary to make a stiff dough.
- Transfer to a well floured surface and knead until smooth and elastic. Place in a greased bowl and cover with cling film and let it rise to double its original size, approximately 2 hours.
- Punch down the dough and return it to the bowl and leave for another 30 minutes.
- Halve the dough and roll each half out into rectangles double the size of your bread tin.
- Brush melted butter over the two rectangles and sprinkle raisins. Roll tightly, tucking in the edges as you go. Place the two rolls in their tins and cover them, leaving them to rise to double their size.
- Brush egg-wash over the loaves and bake for 30 minutes in a 200F oven, then for a bit more with 180F. (Not very specific as my oven only needed about 25 minutes to fully cook the two loaves)
For the chelsea buns, I used left over dough from this recipe, and the only difference is sprinkling more sugar and cinnamon with the raisins before rolling the rectangle and cutting it into slices, baking them sliced side up.