Cinnamon and Sultana Bread

    Cinnamon and Sultana Bread

    4saves
    1hour50min


    1 person made this

    Cooking this bread fills the whole house with the wonderful bread smell and also a homely spicy smell. If it all doesn't get eaten straight away slice, toast and serve with butter.

    Ingredients
    Serves: 12 

    • 375g sultanas
    • 50g fresh yeast
    • 300ml warm milk
    • 1kg plain flour
    • 150g caster sugar
    • 2 eggs
    • 200g butter, softened
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 egg yolk, whisked

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:20min rising  ›  Ready in:1hour50min 

    1. Soak sultanas in warm water and set aside.
    2. Mix the yeast with milk and sugar. Gradually mix in flour. Cover dough and let rise for 20 minutes.
    3. Meanwhile, drain currants and dry on a paper towel.
    4. Knead the whole eggs, salt, cinnamon and butter into the flour to form a pliable dough. Add the sultanas at the end.
    5. Transfer dough into a greased round cake tin and cover. Leave to rise for 60 to 90 minutes.
    6. Preheat oven to 200 degrees C.
    7. Using a very sharp knife cut an x-shape into the bread then brush whisked egg yolk.
    8. Bake for 1 hour until the top is golden brown. Remove from tin and let cool on wire rack.

    Fresh yeast

    Fresh yeast can be purchased from bakeries that make and bake their own bread. If unavailable, use 2 (7g) packets dried active baking yeast.

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