Rich Raisin Bread
|Butter||50 Milliliter (1/4 Cup)|
|Salt||5 Milliliter (1 Teaspoon)|
|Granulated sugar||5 Milliliter (1 Teaspoon)|
|Warm water||125 Milliliter (1/2 Cup)|
|Active dry yeast||15 Milliliter (1 Tablespoon)|
|Eggs||2 , beaten|
|All purpose flour||875 Milliliter (3 1/2 Cup)|
|Raisins||250 Milliliter (1 Cup)|
|Milk||25 Milliliter (2 Tablespoon)|
In small saucepan, heat together milk, 1/4 cup (50 mL) sugar, butter and salt until butter has melted.
Let cool to lukewarm.
Dissolve 1 tsp (5 mL) sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
In large mixing bowl, combine yeast mixture, milk mixture and eggs.
Using electric mixer gradually beat in 1-1/2 cups (375 mL) of the flour; beat until smooth, about 2 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough.
Turn out dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes.
Place in lightly greased bowl, turning to grease all over.
Cover with plastic wrap (or greased waxed paper and tea towel); let rise for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; knead in raisins and shape into smooth ball.
Using side of hand, press to form crease halfway through ball.
Fold dough over, roll into oval and fit into greased 9-x 5-inch (2 L) loaf pan.
Cover and let rise for about 1 hour or until doubled in bulk.
Egg Glaze: Stir egg yolk with milk; brush over loaf.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until crust is golden brown and bottom of loaf sounds hollow when tapped.
Remove from pan and let cool on rack.
Makes 1 loaf.