Raisin Bread in the Thermomix

by mutteringhousewife

I know you were all dying to hear about how the Verdi went. I’m feeling a bit conflicted about it. On one hand the orchestra and choir were superb, apart from that bit where my friend and I came in two beats early. Hopefully only the tenors in front of us noticed, but they’ve assured us they’ll never let us forget it. On the other hand the tenor soloist may need surgery. So I’m going to tell you about raisin bread instead.

I’ve just got the third loaf of raisin bread this week out of the oven. My kids have only started eating my bread since I’ve been making it in the Thermomix. I think it does a much better job of kneading, as I get bored very quickly, which means that it rises properly. I’ve also invested fourteen bucks in a high sided loaf pan as it sometimes droops over the sides of the smaller one, giving a slice that doesn’t quite fit in the toaster.

I’m weighing the yeast on a conventional scale because I don’t really trust the Thermomix scale for twenty grams. It’s a bit blasé down that end. So weigh out twenty grams of fresh yeast and bung it in the jug. Add a quarter of a cup of sugar, half a cup (or 130 grams) of buttermilk (my new favourite bread making ingredient) and a cup (or 250 grams) of water. I like to give it a five second zap at this point to mix all that together. Add two teaspoons of mixed spice and six hundred grams of flour. Zap it for about thirty seconds on speed four or until it looks like it’s trying to escape through the lid. Then you put it on closed lid position and press the interval setting and have it go for three minutes.

Pull it out of the jug and place it in an oiled bowl. Cover it with a tea towel and stick it in the oven with the light on. When it’s doubled in size, knead in half a cup of currants and half a cup of sultanas. Place the dough in a lined loaf tin.

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I’m actually using golden raisins until I can get back to Honest to Goodness and get some of their delicious sultanas. Poke those suckers in, they try to escape. Put it back in the oven with the light on until you can see the loaf rising over the top of the tin.

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Brush the top with milk and sprinkle with cinnamon sugar. Bake for ten minutes at 220 degrees, then turn the oven down to 180 degrees for another thirty minutes or until it’s all brown and delicious looking.

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That’s breakfast sorted.

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