raisin twist

This is my first attempt at baking a raisin twist and I have to say that I am very happy with the outcome.

I did not have any recipe on hand to teach me how to twist the dough. I used instinct and I had the attitude of "it does not matter if the bread does not turn out beautiful looking".

This is what cooking / baking is all about - do not be afraid to experiment and be prepared for failures because we learn from our failures (in fact, this applies to every aspect of our lives, doesn't it?).

INGREDIENTS

1/2 cup water (warm)
1/2 cup milk (warm)
1 tbsp butter (softened)
3 tbsp castor sugar
1 tsp salt
1/2 cup instant oats
1 cup raisins
additional raisins (for topping)
2 1/3 cups bread flour
1 1/2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the raisins (for topping), bread flour and yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough for 5 minutes.

6. Divide the dough into three portions. Shape each portion into a oblong shape and lightly flatten the dough.

7. Using a knife, cut each portion (lengthwise) into three strips but leave one end uncut.

8. Add liberal amounts of raisins on each strip and press the raisins into each strip.

9. Plait the strips and join at the end.

10. Place on a baking tray that has been lined with baking paper.

11. Cover the baking tray with a dry cloth and leave for 1 hour.

12. Bake in an oven preheated to 180 degrees celsius for 15 minutes.

TIP

If you like, you can sprinkle castor sugar on top of the dough before baking.