Another of Hidehide's recipe which I tried. Since I do not have anymore raisins and almond slices, I substitute them with dried cranberries and roasted walnuts.Ingredients [Quantity in red is for 1 loaf]
[makes 2 loaves]
400 gm bread flour [200 gm]
1 tbsp [12 gm] skimmed milk powder [1/2 tbsp]
1 tsp [6 gm] salt [1/2 tsp]
2.6 tsp [8 gm] instant yeast [1.3 tsp]
120 ml warm water [60 ml]
40 gm  egg [20 gm]
120 gm banana [60 gm] - mashed and combined with water
40 gm butter [20 gm]
|Ingredients for bread dough|
100 gm raisins soak in 2 tsp rum [50 gm + 1 tsp]
creamed butter - proper amount for brushing
Syrup for brushing
10 gm sugar dissolve in 20 gm water and add in 1 tsp rum [5gm + 10 gm + 1/2 tsp]
|Filling, Topping and Sugar Syrup|
Put all dough ingredients except butter in a mixing bowl. Knead till dough is soft [about 5 minutes] then add in butter. Continue kneading for a further 15-20 minutes till dough is soft, smooth and elastic. Cover to proof for 30 minutes or until double in size.
Punch down dough. Divide into 2 portions. Roll each portion into a ball, then roll flat, fold into 3. Roll flat into a square, spread creamed butter [avoid about 1 cm from the edges] and sprinkle raisin/rum. Roll swiss roll style, seal the edges .Brush beaten egg on braided bread and sprinkle walnuts to top. Bake in preheated oven at 170 degrees C for 25-30 minutes. Remove bread from oven and brush bread with syrup rum water.
Flatten roll slightly and cut into 3 strips leaving about 1 cm on top uncut. Braid strips and leave to proof for 40-50 minutes.Step 4.
Cool bread on rack before storing.