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Cinnamon Swirl Raisin Bread


Cinnamon Swirl Raisin Bread
5 cups (625g or 22oz) cups plain flour
1½ teaspoons instant dried yeast
¼ cup (40g or 1½oz) dry milk powder
2½ teaspoon (15g or ½oz) fine sea salt
400ml (400g or 14floz) lukewarm water
2 tablespoons honey
½ cup (130g or 4½oz) unsalted butter, melted
extra plain flour for kneading


In a large mixing bowl mix together the flour, yeast and milk powder. Sprinkle on the salt and gently mix together. Add the water, honey and butter. Gently mix everything together with your hands or a wooden spoon. When it all starts coming together place the dough on a floured counter top and knead until the dough becomes smooth and elastic, approx 10-15 minutes – try your best to use the least amount of extra flour and possible.

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1 Comment

  1. Rose

    Amazing colours, amazing recipes…we are so lucky to be able to have such fresh fruits available to source so readily.
    Thank you for getting our saliva glands going, Amy.


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