I usually make this dough in my bread machine and then transfer it to a loaf tin and leave it for a second rise before baking. You could of course do the whole thing by hand or the whole thing in a bread machine. More details on method follow below.
- 1/2 teaspoon dried yeast
- 400g strong white bread flour
- 1 tablespoon sugar
- 1 tablespoon milk powder (optional)
- 15g butter
- 1 teaspoon salt
- 2 heaped teaspoons mixed spice, allspice or cinnamon
- 6 tablespoons raisins
- 280ml water
If you are using a bread machine, bung all the ingredients in, in the usual order (for my machine, it is yeast, then flour, then other dry ingredients, then water - but machines do vary). Put on a dough setting, then remove and knead briefly. Put into a 2lb loaf tin (see here for my thoughts on imperial sized tins!) and leave to rise.
If you are making by hand, combine the yeast with the water (from the hot tap), sugar, salt and milk powder. Leave for 5 minutes to activate the yeast and then stir into the remaining ingredients with a wooden spoon. Tip out onto a floured surface and knead until the dough is smooth and elastic. Put the dough into an oiled bowl and leave to rise until doubled in size. Knock back and transfer to a 2lb loaf tin for a second rise.
Once the bread in the tin is risen, transfer to a hot oven (Gas mark 7) and bake for 35 minutes. Tip onto a wire rack to cool.
I love this bread toasted and spread with just butter. O likes it with honey, and C favours it with apricot jam. G will eat it with anything! It makes awesome bread & butter pudding, and I have high hopes for the French toast from it tomorrow. Enjoy!