Page 14 - PowerPoint Presentation

Cinnamon Sultana

Bread

Ingredients Method

2 (7g) sachets easy bake yeast In a small bowl, dissolve yeast in warm water. Let
175ml warm water stand until creamy, about 10 minutes.
625g plain flour In a large bowl, combine flour, sugar, salt and
100g caster sugar baking powder. Rub in butter until mixture
1 teaspoon salt resembles coarse crumbs. Add yeast mixture and
buttermilk; mix well until dough pulls together.
2 dessertspoons baking powder Dough will be somewhat soft. Place dough in a
100g butter lightly greased bowl, cover and refrigerate
450ml lukewarm buttermilk overnight.
30g butter, melted The next morning, or when you are ready to bake
4 tablespoons demerara sugar your bread, take out your dough and knead in a
1 dessertspoon ground cinnamon little flour. Let dough sit at room temperature for
45 minutes.
50g sultanas
Preheat oven to 200 C / Gas mark 6.

Press out dough onto a lightly floured surface to a
rectangle. Brush the surface with melted butter and
sprinkle with the demerara sugar, cinnamon and
sultanas. Roll up dough and place, seam down, on a
lightly greased baking tray.

Bake in preheated oven for 25 to 35 minutes, or
until bottom of loaf sounds hollow when tapped.

all ingredients except for the sultanas into the
bread machine in the order suggested by the
manufacturer. Start the machine.
After the first rise, add the sultanas. Continue
baking.