Save to your scrapbook
Cinnamon-spiced tear and share bread
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
75g Anchor Butter, cubed, plus extra for greasing
450g plain flour, plus extra for dusting
7g sachet fast-action dried yeast
¼ tsp salt
2 large Waitrose British Blacktail Free Range Eggs
75g Waitrose Golden Caster Sugar
1 tsp Neilson-Massey Vanilla Extract
FOR THE FILLING
125g Waitrose Golden Caster Sugar
2 tsp ground cinnamon
4 tbsp butter, melted
1. Grease a 1kg loaf tin. In a pan, melt the butter with the milk, then set aside to cool for 5 minutes. Meanwhile, mix the flour, yeast and salt in a bowl.
2. Using an electric hand whisk, whisk the cooled butter and milk mixture, and 50ml lukewarm water, into the dry ingredients until combined. Crack in the eggs, one at a time, whisking until each is just combined, then whisk in the sugar and vanilla – the dough will be very sticky by this point.
3. Transfer to a large bowl greased with butter, then cover loosely with clingfilm and set aside to prove for 45 minutes, or until doubled in size. Meanwhile, for the filling, mix together the sugar and cinnamon.
4. When the dough has proved, preheat the oven to 180°C, gas mark 4. Lightly knead the dough on a well-floured work surface, then roll out to a rectangle the thickness of a £1 coin. Brush with the melted butter, reserving a little, then sprinkle over the raisins and cinnamon sugar.
5. Cut the dough into rough 5cm squares and stack into piles of 4-5 on the work surface. Pack them into the prepared tin, on their sides. Brush the loaf with the remaining melted butter and bake for 35-40 minutes, until puffed up and golden brown. Cool in the tin for at least 10 minutes before serving.
Typical values per serving: