In our home, this light bread just seems to vanish off the table in no time, but in case you do have stale leftovers, it also makes the perfect base for bread and butter puddings. Alternatively fry slices of dry bread in a pan with a little butter to allow the sugar in the bread to caramelise. We love it!
Combine the flour, yeast, sugar and salt in a mixing bowl. Add the milk, butter and orange zest and knead everything for at least 8 minutes to make a smooth, pliable dough. Add the raisins, if using, and carefully fold them in. Cover the bowl with cling wrap and leave the dough to rise for about 2 hours.
Butter a loaf tin and dust with flour. Dust your benchtop with flour. Remove the dough from the bowl and shape it into a loaf. Transfer the dough to the loaf tin. Cover with cling wrap and leave to rise for another 45 minutes.
Make sure to
Transfer the loaf tin to the oven. Remove the bowl of water after 10 minutes and reduce the
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