250g white bread flour 50g self raising flour 3 tbsp honey 1 1/4 tsp active dried yeast 1/2 cup lukewarm milk 1/2 (scant) cup plain yogurt 1 egg 30g butter,melted 1 cup raisins 2 tsp cinnamon
Combine water, yeast, honey, yogurt, eeg, oil, in a large bowl, stir to dissolve. Stir in 1/2 C of the bread flour. Beat thoroughly. Let stand 10 minutes, or until foamy.
Sift the remaining bread flour , self raising flour together. Stir until well blended.
Add flour mixture to the yeast mixture, stirring thoroughly after each addition. Add enough of the flour to make a stiff dough that pulls away from the sides of the bowl.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, turn to coat all sides, then cover and let rise in warm place until doubled
Mix together raisins and cinnamon in a small bowl.
Roll each half into rectangle, 18 x 9-inches. Sprinkle each with raisins and cinnamon mixture. Roll dough from short end and pinch seams shut. Placed into greased loaf pan.
Brush tops of dough with melted butter and let rise 1 hour
Bake at 425 degrees F. for 25 to 30 minutes. Remove to rack to cool.
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