African Vanielje on Nov 10 2007 at 9:31 pm | Filed under: Uncategorized
This delicious sweet loaf is an enriched bread, using milk and egg as the liquid to make the dough. You don’t have to use cinnamon, or raisins, or anything at all really. It’s just as good plain.
Heat
- 1/2 cup of organic milk until lukewarm
- add 20gr of fresh yeast and stir to dissolve
Sift
- 3 cups of organic bread flour with a good pinch of ground sea salt
- stir in 2 Tbspns of caster sugar
Make a well in the centre of the flour and add
- 1 organic egg, lightly beaten
- 50g of melted butter
- the yeasty milk
Mix to a dough and knead on a lightly floured surface until smooth
Spritz or brush a bowl with a little sunflower or canola oil (both relatively tasteless) and let the dough rest for 1 – 1 1/2 hours. Make sure it is covered with some lightly oiled wrap.
Once it is doubled in size knock back and knead in a handful of raisins.
Flatten out and sprinkle with 1/2 cup of sugar mixed with 2 teaspoons of ground cinnamon.
Roll up like a swiss roll, tucking in the ends and place in a well buttered loaf tin.
Cover with a tea towel and leave to rise again (approx 30 minutes) until it has doubled in size.
Meanwhile turn on the oven and heat to 190*C.
When ready, bake for 20 – 30 minutes until it slides easily from the tin and the bottom sounds slightly hollow when tapped. This is a delicate sweet bread so don’t overbake.
Set on a rack to cool, then drizzle some icing over the top. This can be as thick or as thin as you wish. Mix icing sugar, a little fresh lemon juice and water.
You can top the wet icing with some toasted flaked almonds, or pistachios, which will be held in place as it dries
