Makes 8 x 20 cm loaf 200 g Bread Flour 1 tsp Instant dried yeast 2 tbsp Sugar ½ tsp Salt 25 g Unsalted butter (soft) 140 ml whole milk 100 g Raisin 2 tbsp Dark rum (if you dont like the smell or taste of the rum, use 2 tbsp of water instead)
Egg wash 1 egg + 1tbsp water
Soak the raisin in rum (or water) for at least 2 hours, or overnight.
Butter the loaf pan or place the baking paper inside.
Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk into the bowl, use large spoon to mix everything together into a soft mess.
Take the dough out of the bowl rub in the butter; knead until the dough is soft, smooth and elastic about 10 minutes
Roll the dough into square and sprinkle the raisin (drained) on the dough. Knead lightly to incorporate the raisin into the dough.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.
Preheat the oven to 180°C. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a circle, about 18 cm. Roll into a cylinder and cut the dough in half. Roll both half into a ball and place in the loaf pan.
Cover the dough; let rise until almost doubled in volume, to 30 minutes. Brush with egg wash before baking.
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