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Wednesday, May 2, 2012

Raisin Loaf Bread [Overnight Dough Method]

Raisin Loaf Bread is one of the many loaf breads that I have made before but did not post the recipe.  Today, I made this bread again as I have some raisins left in my pantry to clear.  This recipe yields lovely, soft bread.  The ingredients here makes 2 loaves of bread [550 gm each].  It is more economical to bake this quantity [just keep a loaf in the refrigerator if 1 loaf last you for 2 days].

Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
3 tsp instant yeast [actual is 3.9 tsp]
250 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour [I used 270 gm bread flour and 30 gm wholemeal flour]
2 tbsp milk powder
3 tbsp sugar
1 tsp  salt
150 gm raisins - soaked in 1 tbsp rum or cool boiled water [just enough to plump up raisins]
150 ml water [or less]
60 gm butter [I used about 50 gm]
  1. Add all the ingredients [except butter and raisins] to the overnight dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Add in  raisins.  Knead a further 3-5 minutes and dough does not stick to the fingers.
  2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make small loaves].   Here, I divide the dough into 4 portions and plaited the dough.
  4. Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

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