Soft Raisin Bread

Recipe by coffeecake
READY IN: 3hrs 10mins
SERVES: 2-3
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve dry yeast in warm water.Drain raisins and dry with paper towel. Set aside.
  • Add flour, sugar, salt(and cinnamon, option) to food processor(use a bread blade) and pulse a few times.
  • Add yeast solution and covered with the flour.
  • Start food processor and run for 90 seconds.Within 30 seconds add egg and water solution with the same speed.
  • Stop machine and add butter and mix well by hand.
  • Start machine again and run for 40 seconds.
  • Take out dough to a bowl, and add raisins (and nuts), mix well by hand. Roll and put in the bowl.Cover with prastic wrap, let rise in a warm place(at 28C) until doubled in size (about 40 to 50 minutes).
  • Punch dough and rolled again.Cover dough and rest for 20 minutes.
  • Make dough 15cmx25cm size and roll up.
  • Grease a loaf tin (22 x 10 x 10 cm) and put dough.Put loaf tin into a prastic bag and rise in a warm place(at 38c) for 40 mins or until the top of dough is just above the loaf tin.
  • Bake for 30-40 minutes at 375F(or 180-200C).
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