Braided Sweet Raisin Loaf

Name: Braided Sweet Raisin Loaf
Yield: 12 slices
Ingredients: 4 cups (1 L) Five Roses unbleached bread flour (or All Purpose White or Never Bleached Flour); 1/2 cup (125 mL) sugar; 2 pkgs (1/4 oz / 8 g) Instant yeast quick rise; 1/2 tsp (2 mL) salt; 1 cup (250 mL) warm Milk; 1/4 cup (60 mL) butter softened; 3 eggs beaten; 1 cup (250 mL) sultana raisins; Glaze; 2 tbsp (30 mL) corn syrup; 2 tsp (10 mL) butter

This is the Braided Sweet Raisin Loaf recipe.

Prep: 1 h 5
Cooking: 25 min

Yields 12 slices

Ingredients

4 cups (1 L) Five Roses unbleached bread flour (or All Purpose White or Never Bleached Flour)
1/2 cup (125 mL) sugar
2 pkgs (1/4 oz / 8 g) Instant yeast quick rise
1/2 tsp (2 mL) salt
1 cup (250 mL) warm Milk
1/4 cup (60 mL) butter softened
3 eggs beaten
1 cup (250 mL) sultana raisins
Glaze
2 tbsp (30 mL) corn syrup
2 tsp (10 mL) butter

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Preparation

Combine flour, sugar, yeast and salt in a mixer fitted with a dough hook. Add milk, butter and eggs; beat well for 2 minutes. Knead in raisins with your hands for about 5 minutes or until dough is smooth and elastic.

Cut dough into three equal pieces. Roll each piece into a 14-in (35 cm) long cylinder. Squeeze ends of cylinders together and braid tightly. Squeeze loose ends together and tuck under loaf. Transfer to a baking sheet lined with parchment paper. Cover loaf loosely and let rise for 45 minutes or until double in bulk. Preheat the oven to 375 °F (190 °C).

Bake for about 25 minutes in centre of preheated oven or until hollow sounding when tapped. Let cool for 10 minutes.