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Swirl Black Berry/Currant Jam Raisin Bread


1 3/4 cup / 8 oz bread flour
2 tsp sugar
3/4 tsp salt
1 tsp instant yeast
1 egg, slightly beaten
1 tbsp lard or shortening/butter, melted or softened
1/4 cup milk
1/4 cup plus 2 tbsp water
3/4 cup/ 9 ounces raisins - rinsed and drained

Black Berry/Currant jam

1. Mix together flour, sugar, salt, yeast  in a large bowl . Add in egg, lard/shortening, milk, and water. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
2. Turn onto a floured surface; knead until smooth and elastic, about 10minutes by hand or machine 6-8 minutes.
3. Once the dough passes the window test, knead in the raisins. Place in a greased bowl, cover and let proof in a warm place about 2-3 hours or until doubled. Punch  down..
4. Shape the dough into a 5 inch wide by 8 inch long rectangle about 1/3 inch thick. Spread a generous amount of black berry jam over the dough. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal.  Place in a lightly oiled 8 1/2 - 4 1/2 inch pan and cover with plastic wrap or a kitchen towel.
5. Proof for another 60 - 90 minutes or doubled in size.
6. Preheat oven to 180 C. and bake for 20 minutes, then rotate the pan 180 degrees and bake for another 20-30 minutes until golden brown on the top or sound  hollow when thumped on the bottom.
7. Immediately remove from the pan. If desired, spread 1 tbsp of melted butter on the top to create a sugary crust.
Remove from pan to wire rack to cool completely.

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