Honey Oatmeal Raisin Bread

Preparation time: 15 minutes; Resting time: 1 hour;  Baking time:45-50 minutes;  Makes: one 9 x 5-inch loaf

Ingredients

• 375g (3 American cups) all-purpose flour (+2-3 tablespoons more if needed)
• 1 ½ teaspoons Fleischmann’s instant yeast
• 1 ½ teaspoons salt
• 85g (1 cup) quick cooking oats 
• 310ml (1 ¼ cups) warm milk
• 60ml (¼ cup) honey
• 30g (2 tablespoons) butter, melted
• ½ teaspoon ground cinnamon
• ½ cup raisins (or currants or golden raisins)

Instructions

1. Grease and line a 9 x 5-inch loaf pan with overhanging parchment. Preheat the oven to 350ºF (180ºC).
2. Combine or whisk the flour, yeast, salt and oats in the bowl of a stand mixer. Make a well in the centre.
3. Add the warm milk and honey to the flour and using the dough hook mix until the dough comes together and the sides of the bowl is clean. If the dough is too sticky add 2-3 tablespoons more flour. Drizzle in the melted butter and knead 2-3 minutes or until smooth.
4. Transfer the dough to lightly floured surface and knead 2-3 times then form into a ball. Cover and let rest 10 minutes then roll into a 15 x 9 inch rectangle.
5. Sprinkle the cinnamon and raisins over the rectangle and tightly roll into a 9-inch long log. Place in the prepared pan, seam side down. Let the dough rise, covered with oiled cling film for 30 minutes or until doubled in size.
6. Lightly brush the risen dough with water and sprinkle with 2-3 teaspoons oats.
7. Fill a rimmed baking pan with 3 cups boiling water and put in the lower rack in the oven. Place the bread in the middle rack and bake 45-50 minutes. Remove from oven and set aside 15 minutes then transfer onto a wire rack to cool.

Points to Note

1. I baked the bread for 45 minutes
2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

myfavouritepastime.com