CINNAMON & RAISIN MILK BREAD

2023 contestant Tasha says:

‘This malty loaf makes for great sandwiches and you can boujee it up with anything sweet or savoury.

YOU WILL NEED 900g loaf tin, greased then lined (base and ends) with a strip of baking paper

MAKES 1 LARGE LOAF HANDS ON 1 HOUR + RISING BAKE 30 MINS

FOR THE TANGZHONG (see tip, left)

75ml whole milk

30g strong white bread flour

FOR THE DOUGH

350g strong white bread flour

100g strong wholemeal flour 20g dried milk powder

20g caster sugar 8g fast-action dried yeast 1tbsp ground cinnamon 1tsp salt

125ml whole milk, plus 1tsp 3 eggs

100g unsalted butter, cubed and softened

100g raisins

Make the tangzhong

In a small pan, whisk the milk with 75ml of water and the flour until smooth. Set the pan on a low heat and cook, whisking continuously, for 30 seconds, until it is a thick, smooth paste. Spoon the tangzhong into a small bowl and leave to cool.

Make the dough

Mix both types of flour with the milk powder, sugar, yeast, cinnamon and salt in a stand mixer fitted with the dough hook, on medium speed, until combined. Warm the 125ml of milk in a small pan and add it to the mixer bowl with two of the eggs, the butter and the cooled tangzhong, and mix on low speed to combine. Scrape down the inside of the bowl, increase the speed to medium and mix for 7 minutes, until the dough is smooth, glossy and elastic. Tip out the dough onto the work surface and shape it into a ball. Return the dough to the bowl, cover, and leave to rise at room temperature for 1-1½ hours, until doubled in size. Lightly flour the work surface and tip out the dough again. Add the raisins, then knead gently to incorporate.

Shape the dough

Divide the dough into four equal portions. Roll one piece of dough into a 20cm square and fold in the left and right sides to meet in the middle, forming a rectangle roughly 20 x 10cm. Starting from one of the shorter sides, roll up the dough into a neat spiral. Pinch the edge to seal and place, seam-side down, at one end of the prepared loaf tin. Repeat with the remaining dough pieces, so you have four neat rolls in a row, running the length of the loaf tin. Loosely cover and leave to prove at room temperature for 1½ hours, until doubled in size and the dough has risen above the sides of the tin.

Bake the loaf

Heat the oven to 190°C/fan 170°C/ gas 5. Beat the remaining egg with the 1tsp milk and brush over the top of the loaf. Bake for 30 minutes, until risen and golden. Leave to cool in the tin for 10-15 minutes, then cool on a wire rack.