Raisin Oatmeal Loaf

Hello everybody, didn't expect to be back so soon.  I should consider myself lucky cos' the accounts balanced up nicely with a near zero error.  Now the books are with the company's accountant.  My 'official' job done.
However busy, I still have to feed my family with food especially bread, the staple food for our daily breakfast.  This is the bread which my hubby gave a thumbs up.   Soft, moist and fluffy raisin bread loaf.  You can use mixed fruit as substitute for raisins.

This bread can be served plain with butter and jam.  Just with a cup of hot beverage, its' enough for a good breakfast.

The dough could be a little wet and sticky but as you knead a little longer, the dough is easy to handle.   Should be manageable if you are using the mixer.

Recipe Source - Yum Yum Magazine No. 77 with slight modifications

Ingredients

[makes 2 loaves with loaf pan of size 7 x 3 x 3 inches or you can use 4 x 8 x 3 inch loaf pan]

400 gm bread flour

30 gm oatmeal

30 gm sugar

3/4 tsp salt

1 3/4 tsp instant yeast

280 - 300 ml ice water [add gradually]

20 gm butter

100 gm raisins or mixed fruits

some rolled oats

1. In a mixing bowl, mix and knead the ingredients except butter and raisins into a dough.
2. Add in the butter and knead until the dough is smooth, soft and pliable.
3. Add in raisins or mixed fruits and mix well.
4. Shape into a dough and cover to rest for 1 hour.
5. Divide dough into 2 equal parts.  Round up and rest for 5 minutes. Roll out the dough and then roll it up tightly into a roulade [like Swiss roll].
6. Lightly spray the top with water, then coat it with some rolled oats.  Place onto prepared baking tin.
7. Rest for 50 minutes.  Bake in preheated oven at 180 degrees C for 25-30 minutes or until cooked.
8. Remove and cool on wire rack.  Slice to serve.
   
   
   
   
   
   

I'm linking this post to Cook Your Books Event #10 hosted by

 Joyce of Kitchen Flavours