Sultana Loaf - As good, if not in my opinion, better than the finest bakeries can create. Made with Fresh Yeast for that baking aroma!!
Please note that although the preparation time seems quite lengthy, this is mainly due to the dough having to prove, so is not in fact actual preparation time.
Put the flour, salt, butter and sultanas into a bowl and mix together.
Make a well in the middle of the mixture in preparation for adding the yeast liquid.
Prepare the milk by making sure it is tepid (warm to the touch) but not hot.
Place the fresh yeast into a small dish together with the sugar. Work the mixture together until it becomes a liquid.
Add the yeast liquid to the milk and pour the liquid into your prepared well in the flour.
Cover the mixture and allow to stand for 30 minutes in a warm place until it doubles in size.
Now mix all the ingredients together to produce the dough which should leave the sides of the mixing bowl when ready.
Knead the dough on a floured surface for 2-3 minutes. Form the dough into a ball and place in a covered bowl in a warm place for 60 minutes to prove.
Now take your dough, knock it back, mould into a ball and sit the dough on a floured baking sheet. Allow 30 minutes for it to re-prove.
Preheat your oven to 200ºC, Gas mark 7.
Bake your loaf in the oven for 15 minutes and then reduce the temperature to 160ºC, Gas mark 4 for a further 30 minutes.
Allow to cool for 15 minutes before serving.
Ingredients
Directions
Please note that although the preparation time seems quite lengthy, this is mainly due to the dough having to prove, so is not in fact actual preparation time.
Put the flour, salt, butter and sultanas into a bowl and mix together.
Make a well in the middle of the mixture in preparation for adding the yeast liquid.
Prepare the milk by making sure it is tepid (warm to the touch) but not hot.
Place the fresh yeast into a small dish together with the sugar. Work the mixture together until it becomes a liquid.
Add the yeast liquid to the milk and pour the liquid into your prepared well in the flour.
Cover the mixture and allow to stand for 30 minutes in a warm place until it doubles in size.
Now mix all the ingredients together to produce the dough which should leave the sides of the mixing bowl when ready.
Knead the dough on a floured surface for 2-3 minutes. Form the dough into a ball and place in a covered bowl in a warm place for 60 minutes to prove.
Now take your dough, knock it back, mould into a ball and sit the dough on a floured baking sheet. Allow 30 minutes for it to re-prove.
Preheat your oven to 200ºC, Gas mark 7.
Bake your loaf in the oven for 15 minutes and then reduce the temperature to 160ºC, Gas mark 4 for a further 30 minutes.
Allow to cool for 15 minutes before serving.