Raisin Sandwich Bread

It's the start of the new year, and unlike last year, we are able to settle down to our routine life fairly quickly. This also means that I'm able to start my regular baking sessions right away. My first bake of the new year is none other than a sandwich loaf.

The original recipe is meant for a plain bread but I added in some raisins to give it more taste. In the past I would knead in the raisins and leave the dough to rise. I have since learned that it is necessary to soak the raisins in water until they plump up, this way, they would not absorb moisture from the dough, affecting the end result of the finished bread.

Other than the overly browned crust, the bread was deliciously soft. Even though it was made with just a few basic ingredients, and only a very small amount of sugar and butter was used, the taste of the bread was not compromised. It is the kind of everyday bread that we will never get tired of. It is going to be a regular on our breakfast table.



Raisin Sandwich Bread

Ingredients

350g bread flour
5g (about 1 & 1/4 tsp) instant yeast
10g caster sugar
6g (1 tsp) salt
150g milk (I use low-fat fresh milk)
100g water
10g unsalted butter
100g raisins (soak in water for 10-15mins, drain and pat dry)


Method:

1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 10g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let dough rise till double in volume for about 60 ~ 90 mins.
3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 3 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 15mins.
4. Flatten and roll out each dough into an oval shape (20cm by 10cm). Place raisins on the dough and roll up swiss roll style and pinch the seams in place. Place doughs in a loaf pan (size, 7.5"x4"x4", well greased), seams side down. Cover with cling wrap and let dough proof for 60mins or until double in size.
5. Bake at preheated oven at 200 degC for about 25mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly.
6. Remove from oven and unmold immediately. Let cool completely before slicing.
Recipe adapted from 简单又好做,小烤箱面包