This recipe is for 2 loaves of bread weighing 550 gm each.
Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
4 tsp instant yeast
200 - 250 ml water
- Mix all ingredients into a soft rough dough. Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours. Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour
2 tbsp milk powder
2 tbsp milk powder
3 tbsp sugar
1 tsp salt
1 egg
1 egg
150 gm raisins - soaked in rum or cool boiled water [just enough to plump up raisins]
3 tsp instant coffee granules dissolved in 100 ml hot water
60 gm butter - Add all the ingredients [except butter and raisins] to the overnight dough. Knead until well combined and dough is soft for about 10 minutes then add in butter. Continue kneading until soft, smooth and elastic. Add in raisins. Knead a further 3-5 minutes and dough does not stick to the fingers.
- Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
- Divide dough into 2 equal portions. Roll and fold each portion into thirds, then roll swiss roll style into a log. Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size. [You can divide dough into any number of equal portions to make small loaves].
- Bake in preheated oven at 180 degrees C for 25 minutes. Remove to cool on rack immediately after baking.
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