3 tsp yeast
450g flour (3 1/2 c)
3 tsp cinnamon
1 tbsp sugar
2 tbsp butter
2 tbsp milk powder
1 tsp salt
320ml water
1 c sultanas (preboiled 5 mins and drained)
Handmade:
For bread making you need a warm environment. I place my glass bowls in the oven at its lowest setting, to warm the flour, activating the yeast, and for the first rise.
In a pot melt the butter, add to this the sugar, and the water, and the milk powder, heat till luke warm.
Place in a warm small bowl, sprinkle yeast on top, knock below the surface. Set aside for 10-15 mins till this is frothy.
Place flour, salt, fruit, and spices in a large warmed glass bowl, mix. Make a well.
Pour the water, yeast mix in the flour well.
Using a dinner knife slowly work in the ingredients in the bowl working from center to outside, till it is worked in. Add more tepid water if necessary.
Tip on to floured bench and knead for four to five minutes, don’t hesitate to add more flour, your dough should not be sticky, nor dry.
Place in a large greased bowl (glass). Cover bowl with cling wrap and let rise in a warm area till it has doubled in size, approximately half an hour.
Take out and knead a couple of times. Place in a greased bread loaf tin*.
Let rise in warm area for about 20-30 mins.
Bake 200°C 25-30mins (when the bread is golden and sounds hollow when tapped). Let cool for half an hour before cutting, if you can wait this long.
I personally obmit the milk powder, and use whole milk instead of the water.
*Unless the tin is Chicago Metalic brand it is essential the tin is lined with baking paper to avoid a gradual breakdown in the pans surface, due to the acids in the bread.
Bread-machine:
Place all ingredients, bar the sultanas, in the pan. Set to raisin mode. Add fruit when the machine indicates.