Ingredients:
1 ½ tea-cup of full fat milk, lukewarm
1/3 tea-cup of butter or margarine
½ tea-cup of sugar (or brown sugar)
1 level tsp of salt
½ tsp of cinnamon powder
1 pinch of ground nutmeg
4 tea-cups of bread flour
1 sachet of dry yeast (about 8gr.)
1 tea-cup of black raisins
a bit of milk for glazing
Method:
Melt the butter in a small pan in low heat without letting it get brown.
In a bowl mix together the flour, the salt, the cinnamon, the nutmeg and the yeast.
In another bowl put together the lukewarm milk, the butter, the sugar and mix with a spoon. Then slowly add the flour mixture. Start kneading the ingredients with your hands until you have a smooth and soft dough.
Cover the bowl with a clean kitchen towel and leave the dough to raise and double (and a bit more) in size in a warm place (with no air drafts) for about 1 hour (the time it will take depends on the temperature of the place you will use).
Preheat the oven to 200°C. Line a couple of baking sheets with baking paper and leave aside.
Add the raisins and knead again gently, just to incorporate them into the dough. Cut the dough into even pieces with a sharp knife. Take each piece of dough and mould into any shape you like, round or long and place the breads on the baking sheets leaving some space between them because they will double in size.
Leave the breads to raise again for a while, brush them on top with the milk and put in the oven. Bake for about 20 minutes. Keep an eye on them during the last minutes of baking because they can burn easily.
Take out of the oven and let them cool down on a rack before you serve.
If you like you can glaze the raisin breads by mixing in a bowl 1 tea-cup of icing sugar with 2-3 tbsp of lemon juice and 1/2 tsp of vanilla extract and brush it on top when they are completely cold
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