Treacle and Raisin Bread
150g Raisins 70g Treacle 250ml warm water 10g Dried yeast 10g Salt 500g Strong bread flour 100g Margarine/butter
Place the raisins and treacle into a jug and cover with the warm water. In another mixing bowl add the flour salt and yeast before blending together. Make a well in the middle of the flour and pour in the soaked raisins along with the treacle and water. Mix the dough until it forms as soft ball of dough, then transfer to a clean work top. Knead the dough for 10 minutes or until smooth and stretchy. Once kneaded return the dough to the mixing bowl and cover. Leave the mixture to prove for 1 hour or until it doubles in size. Once the dough has proved, scoop out the dough onto a lightly floured work surface and shape. Place the bread into a non stick baking tray and leave for a second prove until it doubles in size. Bake the bread in a pre heated oven 180c for 45-50 minutes until golden and baked.