Golden Sultana Loaf

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Golden Sultana Loaf
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
236
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein6.68 g(7 %)
Fat5.96 g(5 %)
Carbohydrates39.15 g(26 %)
Sugar added0.35 g(1 %)
Roughage0.44 g(1 %)
Vitamin A53.93 mg(6,741 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.18 mg(2 %)
Vitamin B₆0.01 mg(1 %)
Folate4.05 μg(1 %)
Pantothenic acid0.14 mg(2 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0.29 mg(0 %)
Potassium88.65 mg(2 %)
Calcium32.53 mg(3 %)
Magnesium1.49 mg(0 %)
Iron2.91 mg(19 %)
Iodine6.6 μg(3 %)
Zinc0.13 mg(2 %)
Saturated fatty acids3.04 g
Cholesterol46.63 mg

Ingredients

for
1
Ingredients
3 cups white Bread flour (plus extra flour for dusting)
2 teaspoons active dry yeast
½ cup milk (warmed)
2 egg yolks
3 tablespoons unsalted butter (softened)
1 tablespoon butter (for greasing)
1 teaspoon caster sugar
salt
cup Golden raisins
2 tablespoons Apricot Jam (warmed)
How healthy are the main ingredients?
raisinssalt

Preparation steps

1.
Whisk together the warmed milk and yeast until combined, then whisk in the egg yolks until combined.
2.
Sift 350 g of the flour into a large mixing bowl. Stir the egg and milk mixture into the flour until combined.
3.
Bring together into a very soft dough using your hands, then allow to rest in the bowl for 10 minutes.
4.
Add the butter, sugar, salt and remaining flour to the dough and incorporate well. Turn out onto a floured surface and knead for 4-5 minutes until even.
5.
Towards the end of kneading, add the sultanas and knead into the dough. Transfer the dough to a lightly oiled bowl and cover with a damp tea towel. Allow to prove for an hour or until doubled in size.
6.
Butter a 2lb loaf tin with the butter for greasing. Once the dough has risen and doubled in size, knock it back and stretch into an oblong shape.
7.
Fold one edge into the centre, then the opposite edge over that edge so you have a rectangle. Press into the tin with the seam-side facing the base.
8.
Cover with a damp tea towel and allow to prove again until risen and doubled in size; usually an hour.
9.
Pre-heat the oven to 200°C (180° fan) | 400F | gas 6. Bake for 30-35 minutes until golden, and risen, removing halfway through to make a shallow incision in the top of the loaf.
10.
Remove and brush the top with the warmed apricot jam to glaze. Transfer to a wire rack to cool completely.
11.
Slice and serve on a chopping board lined with a napkin.