Raisins/Black Currant Milk Loaf Bread

 

Ingredients:

215 ml. lukewarm milk

1 tsp. instant yeast

350 g. plain flour (sifted)

1 tbsp. granulated sugar

1/4 tsp. salt

1 whole egg

30 g. unsalted butter (melted)

1 tsp. olive oil

70 g. raisins/black currant (wash and wipe dry using kitchen paper)

Methods:

• Add lukewarm milk into a cup/bowl; lightly stir in the yeast and leave it for 5 minutes for yeast proofing.
• In a mixer bowl, add flour, sugar and salt; stir with a spoon to combine.  Make a well in the center, pour in the yeast mixture, leaving about 1 tbsp. for later use.  Add in egg, and mix using a dough hook with low speed to combine the flour into the milk and egg mixture.  Add the final tablespoon of milk and yeast mixture and continue to mix; then add in the melted butter and increase speed to medium, and mix. Since my dough is still sticky to the touch, I add another 2 tablespoon of flour (one tablespoon at a time), until the dough is not sticky but smooth.  Roll the dough into a ball and let it rest for 30 minutes, cover with cling film.
• After 30 minutes, slice a bit of the dough to check 'windowpane test.'
• When dough is done proofing, tip the dough out onto a pastry mat, or work surface.  Flatten dough lightly with hands  and give it a few knead, then form into a large smooth ball.  Place back into the bowl, add 1 1/2 tsp. olive oil, rub over dough and turn the dough over.  Cover with cling wrap and proof dough at room temperature for 60 minutes or until double in size.

• Tip dough over pastry mat/work surface.  Flatten the dough lightly with hands, and form into a rectangle shape, the width is slightly smaller than the length of your pan.  Roll lightly with a rolling pin to smooth out the surface.  Use a ruler and pizza cutter to mark 1 cm. in between each strips.

• Using a pizza cutter, cut long strips, starting from the side nearest to you over to the other far end, but not cutting through. Use fingers to press the dough to seal the end of the strips, which has been cut through; the side nearest to you. (see picture below)
• Spread black currants over the whole dough.

• Roll dough from the further end to you, or the side which the strips did not cut through; like rolling a Swiss roll until the end nearest to you.  Gently pick up the roll and place into a lightly greased baking pan.  Since I do not have the right size of pan, I used this square pan, putting the roll diagonally.  Cover with a cling wrap and let it proof in room temperature for 1 hour until dough is double in size.

• 10 minutes before end of proofing, heat the oven with temperature of 180 degree Celsius.  Brush the proofed bread with milk, sprinkle some white sesame seeds over the top; and bake in the preheated oven for 28 minutes, or until the top is golden.
• Remove from oven and let it sit in the pan over a wire rack until cool enough to remove it from the pan.
• Slice and have it warm with a cup of freshly brewed coffee or tea.

I adapted this recipe from Youtube 'Gabaomom Cuisine.'