Recipes (continued)
Sultana Loaf | Makes 2 loaves |
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
¼cup lukewarm milk
¾cup water
4 cups plain flour or bread flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
1.Combine the yeast, sugar, butter, milk and water in a small bowl. Allow to stand in a warm place until mixture begins to froth.
2.Insert the dough hooks into the Mixer Head. Place sifted dry ingredients, including sultanas into the mixing bowl.
3.On ’LO’ speed 1, gradually add yeast mixture. Note, it will be necessary to scrape sides of bowl with a rubber spatula. Knead mixture for approximately
4.Continue the kneading process until all ingredients are incorporated and dough forms a ball. Note, the mixture should be wet and sticky. Scrape dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top. Cover with plastic wrap, and let rise in a warm place until doubled in size
6.Punch down, fold sides to centre and turn the dough over. Turn dough out onto a well floured surface and knead lightly for
7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles. This makes 2 loaves.
Tip: If dough is too wet, while mixer is kneading slowly sprinkle about a tablespoon at a time of flour until mixture is smooth and moist but not wet. Dough should be slightly sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to make various sweet bakery goods such as the plaited sweet loaf, Chelsa bun or hot cross buns.
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