Milk and raisin bread recipe

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  • Serves 4
  • 30 mins to prepare, 1hr to prove and 40mins to cook and 20mins to cool
  • 490 calories / serving
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Combine the flour and salt in a large mixing bowl. Rub the butter into the flour, distributing it as evenly as possible. Stir in the yeast and sugar. Combine the water and milk in a small saucepan and warm over a medium heat.

Remove once warmed, then stir into the flour using a wooden spoon until you have a soft dough. Knead the dough on a lightly floured surface for 8-10 minutes until you have a smooth, elastic dough. Incorporate the raisins into the dough towards the end of kneading.

Preheat the oven to 210°C.

Grease a large loaf tin, then shape the dough into it. Cover with a piece of greased clingfilm and leave to rise in a warm place for 1 hour. Remove the clingfilm after proving and bake the bread for 30-40 minutes until golden and risen.

Remove from the oven and brush the top immediately with the extra tablespoons of milk. Allow to cool in the tin before turning out onto a wire rack to finish cooling. Once cool, slice into portions and arrange in a lined basket before serving.

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  • Ingredients

  • 375g strong plain white flour
  • 40g (1 1/2oz) butter, cubed
  • 3.5g fast action dried yeast
  • 2tsp caster sugar
  • salt
  • 150ml milk + 2tbsp extra
  • 70ml water
  • 85g raisins
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  • Energy 2076kj 490kcal 25%
  • Fat 11g 16%
  • Saturates 7g 35%
  • Sugars 20g 22%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 89.7g Protein 13g Fibre 4.4g

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