Food recipes
Simple Cinnamon & Sultana Bread
Simple Cinnamon & Sultana Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table sugars, brown spices, cinnamon, ground spices, cloves, ground vanilla e...
Simple Cinnamon & Sultana Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
vanilla extract
raisins, seeded
water, bottled, generic
Directions:
Put all the dry ingredients (including the sultanas) into a mixing bowl.
Add the vanilla extract to the water and slowly add the water to the bowl, mixing it in by hand.
Once all the water has been added there should be a sticky dough in the bowl.
Cover this with loose cling film (saran wrap) and leave in a warm place until the dough doubles in size (roughly 1-2 hours).
Flour a work surface, turn the risen dough out onto the flour and knead into the flour.
Keep kneading until the bread feels firm and isn't sticking to you or the work surface.
Add more flour as required.
Butter a loaf tin and add the dough.
Leave this in a warm place to prove until the dough is rising out of the tin (roughly 1-2 hours again).
Add the loaf to a preheated oven at 200C for 30 mins.
Once cooked remove from the tin and allow to cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
vanilla extract
raisins, seeded
water, bottled, generic
Directions:
Put all the dry ingredients (including the sultanas) into a mixing bowl.
Add the vanilla extract to the water and slowly add the water to the bowl, mixing it in by hand.
Once all the water has been added there should be a sticky dough in the bowl.
Cover this with loose cling film (saran wrap) and leave in a warm place until the dough doubles in size (roughly 1-2 hours).
Flour a work surface, turn the risen dough out onto the flour and knead into the flour.
Keep kneading until the bread feels firm and isn't sticking to you or the work surface.
Add more flour as required.
Butter a loaf tin and add the dough.
Leave this in a warm place to prove until the dough is rising out of the tin (roughly 1-2 hours again).
Add the loaf to a preheated oven at 200C for 30 mins.
Once cooked remove from the tin and allow to cool.