Wednesday, 10 September 2014

Raisin or Sultana Bread (Very Soft)

Raisins or Sulthana Bread


  • 435g Bread Flour
  • 240 ml Milk
  • 1 cup raisins or Sulthana
  • 1 Egg
  • 20g Sugar
  • 20g Melted Butter
  • 13g yeast
  • 1 Tblsp milk powder
  • Salt


  1. Add yeast and sugar in to the warm milk and leave to activate.
  2. Then add flour butter, milk powder, salt and egg and mix well.
  3. Next add the activated yeast little by little in to the flour and knead 10 - 15 min until it forms a nice smooth dough. ( Always make sure adding liquids little by little)
  4. Next add the fruit. Mix and put that on to a floured bench top and then knead another 3 min and leave to prove in a greased mixing bowl.
  5. Once it is double in size put that backn to the bench top and roll to a log and and fold as instructed in the video.
  6. Bake 180 about 30-40 min .


  1. Clearly a wonderful recipe. Is there a chance there could be imperial units added, perhaps in parentheses?

  2. For butter can i add margarine instead of unsalted butter?

  3. Thanks so much for this recipe....I looked all over for a soft raisin loaf and finally found you!! I've only made this once so far...but, YUMMY! Wonderful.