Raisin Loaf Bread

Bread is a regular on our breakfast table.  Never get tired of it.

Ingredients:

(A)

300g bread flour

80g all-purpose flour

20g milk powder

50g sugar

1 teaspoon salt

1 teaspoon instant yeast

(B)

1 egg

220ml milk

(C) 30g butter

(D) 50g Raisin  (soak in water for 5mins, drain and pat dry) 

1 egg (lightly beaten) for egg wash

Methods:

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.
2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel".  Add in Raisin.  Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.
3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 4 portions.
4. Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin.
5. Leave to prove for about 45 minutes or until double in size.  Apply egg wash.  Bake in preheated oven at 170c - 180c for 25 - 30 minutes. Cover with aluminium foil if the colour brown too fast.