HAND KNEAD RAISIN BREAD LOAF

Can say it has been a long, long while I did not hand knead my bread dough from stretch, think ever since I was using the electric mixer.  But now, I may have to knead with my hands as my electric mixer for 3 decades is 'out of order'.

Back to this recipe, is adapted from Che Nom Roti Benggali Recipe with some modifications. Of course, her bread looks good [soft and chewy].   Mine is not bad too but I need to practise my hand kneading to get to her standard if possible.

Ingredients

[1 Pullman loaf]

350 gm bread flour + 1-2 tbsp wheat bran

1 tbsp castor sugar

1/4 tsp salt

50-70 ml water or more if dough is too dry

1 tbsp magarine

1-2 tbsp raisins

150 ml lukewarm water

1.5-2 tsp instant yeast

1 tbsp sugar

1. Add yeast to lukewarm water in a cup, add in sugar.  Stir well and leave for 2-3 minutes until frothy.
2. Mix bread flour, wheat bran, sugar, salt in a mixing bowl.  Add in yeast mixture and extra water gradually to knead into a soft dough.
3. Remove from bowl and knead on a smooth table top for about 5-10 minutes.  
4. Add in magarine and continue to knead until smooth, not sticky and pliable.  Add in raisins, knead to incorporate into dough.
5. Shape into a round ball, cover to proof for 20-30 minutes or double in size.
6. Punch down dough to release trapped air, roll and shape into a Swiss roll dough.
7. Place on a Pullman tin lined with parchment paper.  Cover to proof until double in size [about 1 hour].
8. Bake in a preheated oven at 160 degrees C for 35-40 minutes.
9. Remove from tin to cool on wire rack before slicing to serve.