I have previously posted about my Lazy Morning Bread, this is the not so lazy version. Still raisin and cinnamon milk loaf, but made by hand rather than in the bread maker. A great opportunity to compare the two baking methods.
The recipe is very smilar to the previous bake, except we wanted an all white loaf.
For a 500 g Loaf –
- 175 ml Milk
- 1 Free range egg
- 15 g Butter
- 1 tsp Vanilla extract
- 350 g White bread flour
- 1 1/2 tsp Yeast
- 2 tbsp Sugar
- 1 tsp Salt
- 2 tsp Cinnamon
- 100 g Raisins
The method for this bake is stripped down, due to time limitations, so I made a single rise loaf.
After mixing all the ingredients I kneaded them for about 10 mins, then placed in the proving basket, covered with oiled cling film and left to rise over night.
In the morning I removed the cling film and pre heated the oven to about 220 °C.
Turn out the bread onto a silicon baking sheet and slash, then bake for 40 mins at about 180 °C.
The loaf was subtly different to the bread maker version. The crust was very different, less ‘fried’ than the bread maker version, but was slightly denser. I attribute this to the single long rise phase, but I don’t think it was too detrimental. The loaf was still very tasty. One of the other small negatives about this bake is the size of the slices, the bread maker makes a nice size for toasting, where as these are a little small, looks like I need to make larger loaves.