Cinnamon and Raisin Loaf

Step 1

Blitz the motherdough with the milk and egg white.

Step 2

Add the Motherdough mixtures to the flour and sugar slowly to incorporate, mixing to a shaggy mess. Leave the mass to rest for 30 minutes.

Step 3

Knead with the mixer to get a smooth dough with good gluten development, about 10-15 minutes until the dough is very elastic and passes the window pane test.

Step 4

Add the salt and cinnamon, and then start to add egg yolk slowly, one spoon at a time and knead on a medium speed until each spoon of egg is just absorbed.

Step 5

Add the butter a couple cube at a time and knead on a medium speed until it is just absorbed.

Step 6

Knead at a medium-high speed for about 3 minutes to completely incorporate the butter. This dough will be very soft and sticky. Remember sticky dough won't stick to wet or oiled hands and utensils. For enriched doughs the best option is to butter your hands.

Step 7

Remove the dough and place in a plastic container with a lid.

Step 8

At a temperature of 25 deg C, execute a coil fold the dough every 15 minutes, 4 times. At each fold add some of the 1/4 of the soaked raisins. This is a gentle way to add the soft soaked raising to the dough. Make sure that the raisins have been patted dry with a tea towel.

Step 9

Divide the dough into two and shape into two loaves. Place the dough into buttered loaf pans. Option A: Leave the pans to prove until doubled in size and bake. (If you start in the morning early you can bake same day in warmer conditions)Option B: Leave the pan at 25 deg C for 30 minutes and then place in the fridge at 6 deg C for 12 hours. Remove from the fridge and allow fo double in size and then bake. (This proof will take several hours at 25 deg C).

Step 10

Bake in a preheated oven at 180 deg C fan on for 40 minutes. Internal temperature when done will be 96 deg C. Remove from oven and brush with melted butter while still hot.  Allow to cool in the pan.