What better way to start the weekend than with a slice of warm, fresh raisin toast slathered in butter?
Saturday mornings are always relaxing at our place. Kristian and I are both early birds so we tend to start our day at a reasonable hour.
I made this raisin and cinnamon loaf this morning. We took in the morning sun on a morning stroll to the park as the bread was proving and then planned out our day and had a chance to chat to family back home during the second rising of the loaf.
Before we knew it, we were munching on fresh raisin toast while sitting on our little balcony, basking in the sunshine and enjoying each other’s company.
This raisin and cinnamon loaf really is easy to put together, you just need a little time and patience as the bread proves. The end result is well worth the wait. It makes the perfect breakfast or brunch.
A lovely soft loaf with a hint of cinnamon and sweet bursts of raisins. The perfect start to the day!
MAKES ONE LOAF
2 ½ cup plain flour
2 teaspoons dried yeast
5 tablespoons caster sugar
2 teaspoons cinnamon
1 cup sultanas
1 egg yolk
1 cup (250ml) tepid milk
40g butter, melted
For the apricot glaze:
2 tablespoons apricot jam
1 tablespoon water
In a medium mixing bowl, combine the flour, yeast, caster sugar, cinnamon, sultanas and egg yolk. Add the warm milk and butter and mix until a dough starts to form. It will be a little sticky at this stage.
Cover with a tea towel and allow the dough to rise in a warm, draught free place for 45 minutes to and hour, or until doubled in size.
Knock back the dough by punching down on it with your hand. Turn it out onto a lightly floured surface and knead until smooth and elastic. Continue to flour your work bench as you knead as the dough may stick to the surface.
Place into a 20cm x 10cm x 7cm greased loaf tin. Cover and allow it to rise for a second time in a warm, draught free place for another 45 minutes to an hour, or until doubled in size.
During the second proving, preheat your oven to 180˚C fan-forced. Bake the loaf for 35-40 minutes, until lovely and golden. Turn out onto a wire rack and allow to cool slightly.
To make the glaze, place the jam and water into a small saucepan and heat until the jam is softened and the glaze is runny. Spread the glaze over the loaf once it has cooled slightly (you may need to put the loaf on some non stick baking paper as you do this as things can get sticky!) Slice and serve it spread with lashings of butter for a delicious breakfast treat!
Note: This loaf freezes really well. If you would like to freeze it, just omit the jam glaze. Cut it into slices and pop into freezer bags. This way you can enjoy your fruit loaf every day of the week, not just on weekends!
Adapted from www.donnahay.com.au