Ingredients:
- 3/4 cup warm water
- 3/4 cup warm milk
- 10 g (2tsp) instant yeast
- 2/3 cup sugar
- 3-4 cups flour (any white flour can be used: Cake, all purpose or bread)
- 1 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- ½ tsp ground ginger
- 1/3 cup butter / oil (room temperature butter)
- 1 cup raisins
- 1 egg beaten (for egg wash) (optional)
Instructions:
- Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
- With the mixer running, add the yeast mixture and allow to knead in.
- Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
- Knead for another minuted until the dough comes away from the sides of the bowl.
- If the dough is still very sticky, add more flour and knead in.
- The dough should be smooth and soft and only a slight bit sticky.
- Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
- Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
- Cover again and allow to rise for 30-45 minutes in a warm spot while you preheat the oven to 180°C/350°F.
- Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
- Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.
Nutrition
Calories: 389kcal | Carbohydrates: 63g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 390mg | Potassium: 372mg | Fiber: 5g | Sugar: 18g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg