Cinnamon And Raisin Jumble Loaf
This Community Recipe was uploaded by the user lellen97.
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A hidden gem in my Great British Bake off recipe book... This is a baby version of the actual recipe and it went like snow off a dyke! (aka it was gone in the 4 hours I was away at work)
- 1/2 tsp Fast action yeast
- 250 g Strong white bread flour
- 1/2 tsp salt
- 1 tbsp caster sugar
- 125 ml milk
- 25 g unsalted butter, diced
- 32 g raisins
- 1/2 egg (use other half for brushing loaf before baking
- 65 g light brown sugar / muscovado sugar
- 1 tsp plain flour
- 1 tbsp ground cinnamon
- small amount of milk, for brushing
To make the dough, combine the flour, yeast, salt and sugar in a large mixing bowl and mix thoroughly.
Gently warm the milk with the butter until the butter has melted. Remove from the heat and cool until lukewarm, you should be able to little finger in it quite comfortably. Add the egg and beat with a fork to combine.
Add the milky liquid to the flour and work together either with your hands or on a very low setting of a mixer with a dough hook. The dough should be soft but not sticky.
Turn the dough out onto a work surface and knead for about 8 minutes (4 minutes with the mixer on a low speed) until the dough is silky smooth and very stretchy. Scatter the raisins into the dough and knead for another two minutes until evenly distributed.
Return the dough to the bowl, cover with clingfilm and leave to rest for about an hour until doubled in size at room temperature.
Combine the cinnamon, brown sugar and flour in a small bowl and leave to the side.
Punch the dough down before rolling out on a floured surface until roughly 5mm thick and a large, squarish shape.
Brush the surface of the dough with milk before sprinkling the surgary - cinnamon mix all over. Roll the dough up like a swiss roll from the long side, pinching the ends together to make a seal.
With a large sharp knife slice the roll into 14-16 rounds. Cut these rolls in half.
Line the 1lb loaf tin with a sheet of greasproof paper and grease with butter. Arrange the dough pieces so that there is a secure layer on the base before placing the remaining pieces higgledy-piggledy on the top. Don't flatten or neaten the top, it's supposed to be a bit messy!
Slip the tin into a large plastic bag that is slightly inflated and leave to rise for an hour. Preheat the oven to 180*c/gas 4/350*F.
uncover the loaf and brush with the leftover half egg and a little milk. Bake for 20-30 minutes until golden brown and well risen. Cool on a wire rack before cutting up and enjoying! It is best eaten warm.
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