This bread recipe is from Mary Norwak's "Home Baking". It's supposed to look like a fluted cake (baked in a fluted tin, or course, and yes, it's supposed to be a cake!), but we just used a roasting tray - it's just for our daily fare. The consiste…  | By cookingflip on September 5, 2024 | This bread recipe is from Mary Norwak's "Home Baking". It's supposed to look like a fluted cake (baked in a fluted tin, or course, and yes, it's supposed to be a cake!), but we just used a roasting tray - it's just for our daily fare. The consistency is moist and airy. Ingredients:
For the yeast: 65ml milk and 25g fresh yeast (we use the dry one - it's ok)
225 strong plain flour
50g butter (melted)
50g sugar (we used only 2 tbsps)
2 eggs
1 orange (rind grated and juice separated)
50g raisins
15ml rum (to soak the raisins - we just used water)
Fine bread crumbs or semolina (we used flour on the tray to keep the bread from sticking) Procedure: - Warm the milk (body temperature) and dissolve the yeast in it until frothy.
- Add 50g of the flour, mix and leave in a warm place for 30 minutes.
- Beat in the melted butter, sugar, eggs, grated orange rind and juice.
- Add the soaked raisins.
- Beat in the remaining flour to make a very soft dough.
- Grease the baking tin (supposedly fluted - we just used a roasting tray) and dust it with the breadcrumbs or semolina (we just used flour).
- Fill the tin halfway with dough - leave room for rising! Leave in a warm place for 1 hour or until the dough has doubled.
- Bake in an oven pre-heated to 200C for 40 minutes (if we've used our fan oven, we would have lowered the temperature a bit).
- Cool in a wire rack and dust with icing sugar (we skipped this).
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