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Milk Bread with Raisins
Yup, it's really extra fluffy, squishy soft, airy and delicious. We actually recommend making two loaves because it's too good to only eat one slice. You can actually make four little rolls like we did or you can bake one whole loaf, whichever you like more. We bake this Milk bread with raisins every spring, for Easter, but because it's so good, we bake it at least once a month (it's so good toasted too). If you don't like raisins, don't worry, this bread is perfectly fine without them as well. It's really important that you knead the dough well. It's so simple to make this Milk Bread at home but what I love most about it is the texture and the buttery - milky flavor.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    1
    loaf
  • preparation:
    60
    minutes
  • dough rest:
    120
    minutes

METHOD

  • raisins and rum

    Combine the raisins and the rum in a small saucepan and warm over a medium heat. Remove from the heat and let the mixture cool completely.

  • Knead into a shiny dough

    Add the flour, milk and yeast to a bowl of a stand mixer fitted with a dough hook. On low speed, mix until dough forms, for about 5 minutes. Gradually add the salt and tablespoon sized chunks of soft butter. Wait to add in the next chunk of butter until the last has been incorporated into the dough. Mix on medium speed for another 5 minutes, then add the raisins and rum mixture and mix for another minute.

  • leave to rise

    Cover the bowl with plastic wrap or kitchen towel and let rise at room temperature for 1 hour or until dough has doubled in size.

  • Divide the dough

    Turn out the dough onto a floured surface and divide the dough into 4 equal pieces. Knead and form dough into rolls and place each roll into a bread pan lined with baking paper. Cover with plastic wrap or kitchen towel and let rise at room temperature for 60 - 90 minutes or until dough has doubled in size. Preheat the oven to 210 °C / 410 °F.

  • bake

    Gently brush the entire surface of the loaf with milk. Transfer to the oven and bake for 40 – 45 minutes at 200 °C / 395 °F. Remove from oven and let cool on cooling rack.

Milk Bread with Raisins

Milk Bread with Raisins

Milk Bread with Raisins

Milk Bread with Raisins

 

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