Some cool Bread recipe images:
Image by Shadowfoot
Raisin bread crumb shot
Image by treehouse1977
Well, I could have used a tripod, and I didn't get the white balance sorted out under the lights in the kitchen. Its white, slightly spicy and has raisins in it. And the outside has a sugar glaze. Its basically a loaf version of a currant bun, and the yeasty action was done by my sourdough starter. It goes down well with Finn as it has raisins in it (lots and lots of raisins).
Recipe adapted from the River Cottage Family Cookbook, so that it worked the sourdough way...
100g white sourdough starter
450g strong white flour
one large egg
2 tablespoons orange marmalade
1 teaspoon mixed spice
bit of veg oil
1 tablespoon granulated sugar
2 tablespoons of water
1. Beat egg into milk and water. Whisk in the white sourdough starter, then mix in 200g of the strong white flour and leave overnight for yeast to multiply (this is the 'sponge').
2. In morning add to the sponge: the marmalade, the mixed spice, the salt and the rest of the white flour. Mix and leave for half an hour.
3. Knead. I had to add a bit more flour (less than 50g) at this point to stop it being unworkable. The sourdough starter had quite a high % of water.
4. Add raisins, knead more to mix them in evenly and then ball the dough up, put it back in bowl, cover and leave until doubled in size (until lunchtime!).
5. Deflate the dough, let it rest. Grease a 900g loaf tin with the veg oil. Flatten dough and roll it into a loaf-sausage, pop it in the tin, cover (I put it in a medium freezer bag, so there's room for expansion) and leave to prove for a few hours.
6. When dough is risen and sticking out of the top of the tin put into preheated oven (220 deg C) for 12 minutes. Turn temperature down to 190 deg C and bake another 10 minutes, then turn out of tin and put it direct on oven shelf for sides to brown.
7. Make a syrup by dissolving the sugar in the water and simmer for a few minutes. Brush it onto the crust of the baked loaf. Don't lick the spoon you used to stir the hot syrup in the pan.