Makes: 1 Raisin Bread Oven: 180 ºC / 375 ºF
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
Ingredients
| 500 | g | Almond Flour ( 4 x 250 ml / 4 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 1 | Large egg, beaten | |
| 125 | ml | Lukewarm water ( ½ cup ) |
| 80 | ml | Milk ( ⅓ cup ) |
| 75 | g | Raisins ( 125 ml / ½ cup ) |
| 1 | Beaten egg, to brush | |
| Sugar, to sprinkle |
Method
- Mix the Almond Flour, salt and sugar together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix the beaten egg, lukewarm water and milk together and add to the flour mixture to form a soft dough.
Knead the dough well until smooth and elastic. - Place the dough on a lightly floured surface, cover with greased plastic and rest for 15 minutes.
- Knock the dough down and work the raisins into the dough until well distributed. Pat into a rectangle of
30 x 25 cm. The width of the dough must be the length of the bread pan. - Roll the dough up from one end to the other, seal the edge. Place the roll, sealed side down, into a greased 1,5-litre-bread pan.
- Cover with greased plastic and allow to rise in a warm place for
35 – 40 minutes. - Bake in a preheated oven at 180 ºC / 375 ºF for
25 – 30 minutes.
