Cinnamon and Raisin Bread

A rich loaf made without butter, milk or eggs. Delightfully light yet filling and horribly tasty, I find the use of olive oil enriches the dough and brings out the flavour of the cinnamon and raisins. Best toasted and served with lashings of butter and/or jam.

350g strong flour

100g raisins

50 white sugar

1 teaspoon cinnamon

2 teaspoon dried yeast

300ml warm water
50ml olive oil
Honey to brush

Method:

Place the warm water into a small bowl, then pour in the sugar and yeast and leave to ferment for 10 minutes.

In a larger mixing bowl place flour, raisins and cinnamon. Once the water has fermented pour onto the flour (scrape out the sugar that has sunk to the bottom of the bowl) and add olive oil. Using your hand knead the mixture into a wet dough, grease and flour a loaf tin 5 inches by 9 inches (round 3 inches deep) and scrape the dough into the tin, leave to rise in a semi warm place for half an hour. Once the dough has raisin bake in oven at 200oC for 15 minutes, after the bead has baked brush with honey and leave to cool before cutting.
Best sliced and toasted with butter.