A quick an easy to prepare bread recipe that gives any dish a unique taste. This versatile recipe can be used for white breads, brown breads or bread rolls. Added raisins with a sugar topping gives this bread recipe an edge as it can be served on festivities such as Christmas or Easter.
- 3 cups white bread flour (or brown bread flour)
- 1 1/4 cup of warm water
- 10g of baking instant yeast
- 2 teaspoons salt
- 1 1/2 teaspoons of sugar
- 3 tablespoons of vegetable oil
- Combine flour, yeast, salt, and sugar.
- Form a hole in the centre (a well).
- Add warm water and oil.
- Mix until a dough is formed.
- The dough will be sticky, do not add more flour to the dough as this will make the bread heavy and dense when baked.
- Knead the dough for 10 minutes.
- The dough will appear smooth and sticky.
- Place the dough into a lightly oiled bowl.
- Cover the bowl. Leave the dough to prove for 1 hour.
- After an hour, knead the bread dough for 10 minutes.
- If the dough is used for rolls, roll the dough into a long sausage shape and cut 8 equal parts.
- Roll the 8 pieces of dough into oblong or round bread rolls.
- Depending on what the dough is used for place the dough in a greased loaf tin for bread or place the 8 shaped rolls on a flat baking tray.
- Cover the dough and allow the dough to prove for a further 15-20 minutes.
- Bake the bread in the oven on 220 degrees for 15-20 minutes.
- Remove the bread from the baking tray and cover with a tea towel.
- This allows the moisture of the bread to be absorbed preventing the bread from ‘sweating’ and becoming soggy.