Sultana Loaf Makes 2 loaves
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
¼
cup lukewarm milk
¾ cup 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 4-5
minutes.
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 (40-50 minutes).
6. Punch down, fold sides to centre and turn
the dough over. Turn dough out onto a
well floured surface and knead lightly for
1-2 minutes until smooth. Cut and shape
into loaf pans. Cover with plastic wrap and
allow to rise in a warm place until doubled
in size, approximately 20 minutes.
Preheat oven to 200°C.
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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Recipes (continued)
