Ingredients Jump to Instructions ↓

  1. 500g (1lb) strong plain flour

  2. 100g (3 1/2oz) soft light brown sugar

  3. 7g sachet fast-action dried yeast

  4. 1tbs ground cinnamon

  5. 1 level tsp salt

  6. 1 large egg

  7. 250ml (8fl oz) milk, lukewarm

  8. 50g (1 3/4oz) butter, melted

  9. 200g (7oz) raisins

  10. Beaten egg, for glaze

  11. Butter, to serve 1kg (2lb) loaf tin, buttered

Instructions Jump to Ingredients ↑

  1. Tip the flour into a bowl and stir in the sugar, yeast, cinnamon and salt. Lightly beat together the egg, milk and butter, and pour this mixture into the flour. Mix together to form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface, for about 5-10 mins until its smooth and elastic.

  2. Roll out the dough on a lightly floured surface to a rectangle about 15 x 40cm (6 x 16in). Sprinkle the raisins over the surface and press them in lightly.

  3. Roll up the dough widthways to enclose the raisins in a spiral, and place in the loaf tin. Press the dough down well to spread it out to the corners of the tin.

  4. Cover the tin with oiled cling film or a clean tea towel and leave the dough in a warm place until its doubled in size.

  5. Set the oven to gas mark 6 or 200°C.

  6. Brush the top of the loaf with egg glaze, and then place it in the centre of the oven and bake for 20 mins. Reduce the oven temperature to gas mark 4 or 180°C and bake the loaf for a further 20-30 mins, or until it sounds hollow when taken out of the tin and tapped underneath.

  7. Remove from the oven and transfer to a wire rack to cool. Serve the loaf sliced and toasted, spread with butter. When cold, wrap the loaf in a freezer bag and freeze for up to 3 months. Allow to defrost


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