Raisin Bread (Stafidopsomo)

Method10 steps · about 1 hr 30 min

1. 1

   Step 1: Gently warm the 95 g dough honey and melt the 30 g dough butter. Set both aside until they reach room temperature and are no longer hot. Beat an egg and reserve only half of the beaten egg for this dough; keep the optional glaze butter and honey separate.

   Uses 95 g honey, gently warmed then cooled to room temperature · 30 g butter, melted then cooled to room temperature · ½ egg; beat an egg and use only half

2. 2

   Step 2: In a large bowl combine all the 200 g whole-wheat flour, 130 g all-purpose flour, 4 g dry yeast, 4 oz raisins and ½ tsp salt with a spoon.

   Uses 200 g whole-wheat flour · 130 g all-purpose flour · 4 g dry yeast · 4 oz raisins · ½ tsp salt

3. 3

   Step 3: In another bowl whisk the room-temperature warmed dough honey, melted dough butter and 210 g milk. Whisk in the reserved half of the beaten egg. Pour this wet mixture into the flour-raisin mixture and stir to combine. Choose either hand kneading or mixer kneading in the next two steps, using the same dough only once.

   Uses Room-temperature warmed dough honey · Room-temperature melted dough butter · 210 g milk, at room temperature · Reserved half of the beaten egg · Combined flour, yeast, raisins and salt

4. 4

   Step 4: If kneading by hand, knead the combined dough for 2–3 minutes. Keep it very soft and sticky and do not knead extra flour into it. Skip the mixer step and proceed to the proofing bowl.

   Uses Combined raw dough for the hand-kneading option

5. 5

   Step 5: If using an electric mixer instead of hand kneading, mix the combined dough with the dough hook for 4–5 minutes. Keep it very soft and sticky; do not add extra flour to stiffen it. Use this route instead of the hand-kneading step.

   Uses Combined raw dough for the mixer-kneading option

6. 6

   Step 6: Coat a bowl with the separate proofing oil and place the dough from your chosen kneading route inside. Sprinkle with a little of the separate dusting flour and cover. Let rise in a warm place for at least 1 hour, until doubled; allow longer if necessary.

   Rise at least one hour and until doubled · 60 minUses Hand-kneaded dough, if that route was chosen · Mixer-kneaded dough, if that route was chosen · A little oil for coating the proofing bowl; type and amount unspecified · A little of the divided dusting flour for proofing

7. 7

   Step 7: Turn the doubled dough onto a lightly floured board and divide into eight equal pieces. Lightly flour your hands using the remaining dusting flour and shape each piece into a braid or round bread; do not knead the dusting flour into the dough. Line a baking tray with the baking paper and arrange the eight breads. Preheat the oven to 180°C.

   Uses Doubled dough from the selected kneading route · Remaining dusting flour for board and hands · Greaseproof baking paper to line the tray

8. 8

   Step 8: Bake the eight shaped breads in the preheated 180°C oven for 10–15 minutes, until their crusts are nicely coloured and the breads are cooked throughout. Extend as needed to finish the centres.

   Bake raisin breads after oven reaches 180°C · 15 minUses Tray of eight shaped raisin breads

9. 9

   Step 9: If using the optional glaze, combine only its separate 2 tbsp butter and 2 tbsp honey in a bowl and warm in the microwave until melted. If omitting the glaze, omit both of these supplies and serve the baked breads without glazing.

   Uses 2 tbsp butter for the optional glaze · 2 tbsp honey for the optional glaze

10. 10

    Step 10: For the glazed option, brush the baked raisin breads with some of the warm prepared butter-honey glaze. Use only the glaze that adheres. Serve the eight breads warm, glazed or plain according to your choice.

    Uses Eight baked raisin breads · Optional prepared butter-honey glaze, only if chosen