Raisin’ a toast to the weekend

(Raisin toast, stuffed with raspberry and custard)

There are few things more annoying than waking up hungry on a Saturday morning and discovering that you’ve run out of all things breakfast-worthy. When this happens, I suffer through a few handfuls of B’s cardboardy breakfast cereal while making a quick bread like this one. Occasionally the little organised person in me that’s constantly struggling to get out, manages to be a bit more prepared.

So this weekend, I made some raisin bread. It’s based on a recipe from one of my favourite books and is phenomenal eaten warm straight from the oven. If you have leftovers, the bread is also great toasted, or, taking a little inspiration from classic french toast, I also sandwiched some toasted slices with thick vanilla custard and raspberries. For once, that’s weekend breakfast AND dessert covered.

Raisin Bread :
(based on the fruit loaf recipe in Warm Bread and Honey Cake by Gaitri Pagrach-Chandra)

350g bread flour
1 sachet (7g) dried yeast
2 teaspoons raw sugar
pinch of salt
1 teaspoon ground cinnamon
1 egg
50g soft butter
150g whey or warm milk
120g raisins (or dried fruit of choice)

In the bowl of an electric mixer, mix the sugar, whey (or milk) and yeast. Allow to stand for 5 mins, then add yolk, butter, flour, salt and cinnamon (in that order) and mix on medium speed with the dough hook until the dough is smooth and comes away from the side of the bowl. You can also make the dough by hand if you wish.

Transfer the dough to a medium sized oiled bowl, cover and chill for 2-3 hours or overnight. Turn the dough out onto a lightly floured bench, pat/press it into a rectangle, roughly 1cm thick. With the long side facing you, scatter the raisins over the surface of the dough and roll it up, brushing away any excess flour. Place the rolled up dough in a greased loaf tin or on a lined tray. Cover and allow to prove. When the dough has doubled in size, bake in a preheated 200’C oven for 30 mins or until the loaf sounds hollow when tapped.

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  1. Rosa said,

    August 26, 2012 @ 8:58 pm

    Scrumptious! Great weekend food.



  2. chocolatesuze said,

    August 27, 2012 @ 12:45 pm

    i love the look of the thick slices but am even more in love with the idea of vanilla custard sandwiched with raspberries

  3. Susan @ food.baby said,

    September 1, 2012 @ 10:45 am

    Yum, I love raisin bread! I usually cheat and make it in the breadmaker so it’s ready first thing in the morning. Adding the zest of an orange makes it even more delicious!

  4. Hannah said,

    September 1, 2012 @ 1:31 pm

    Gorgeous, gorgeous bread! It’s impossible to find a loaf like this in the store, especially something sliced so luxuriously thick. Those rich slabs look like sweet, yeasted pillows that I’d like to devour in my sleep.

  5. InTolerantChef said,

    September 4, 2012 @ 8:47 pm

    Oh this must have smelt amazing while it was baking 🙂 Yummo!

  6. Christine @ Cooking Crusade said,

    September 4, 2012 @ 10:51 pm

    Mmm love the addition of the cinnamon with the raisins. Great idea with the custard!

  7. e / dig in hobart said,

    September 6, 2012 @ 10:05 am

    hello, i have re-dicsovered your blog. this looks beautiful, and i admire anyone who bakes with yeast – i just don’t have the knack. i look forward to scrolling back thru and catching up!

  8. Heather said,

    September 20, 2012 @ 12:41 am

    Yum, breakfast+dessert!

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