Strawberry Raisins Loaf

Almost everyday my daughter has been asking me to bake some bread for her. Yeah....she loves bread. Actually all members of my family love bread. Instead of buns now, i've been trying to bake a bread loaf for her this time. I can't remember when was the last time i baked bread loaf, cause everytime was a failure...:(
Well, i've came across an easy recipe from my favourite bread book, "Bake with Yen".
Its original recipe was just a plain raisins bread but my daughter wants some strawberry bread...hmm....really cracking my head. See, i'm a little nervous whenever i make bread..;p
So worry that i'll fail...haha!



Anyway to satisfy her, I'll try out something i never done before. I think all mothers out there will do whatever they can to please their love ones...;)
Then...here it goes...

Ingredients:
400g Bread flour
16g Milk powder
10g Instant yeast
55g Sugar
6g Salt
25g Egg
220g Cold water
60g Unsalted butter
300g Raisins
*Few drops of Strawberry Flavour

Method:
~ Mix all ingredients together except butter, raisins and strawberry flavour.
~ Knead the dough about 15 minutes until its smooth, then add butter
~ Continue to knead until gets a smooth and elastic dough. (about 15-20 minutes)
~ Add in raisins and knead gently making sure not to crush the raisins.
~ Transfer the dough into an airtight container and proof for 90 minutes.
~ Divide the dough into 2 portions, add a little of the strawberry flavour in one of the dough and knead gently.
~ Round up the dough and then press down and roll the dough with a rolling pin.
~ Put the strawberry dough on top of the plain raisins dough.
~ Roll it up like a swiss roll, and mould it firmly with your fingertips into a cylindrical shape the length of the baking tin.
~ Proff the dough again for another 90 minutes with the tin cover.
~ Remove the tin cover and brush with egg wash before baking
~ Bake at 200'C for 25-30 minutes until the top turns golden brown.

** The dough must be moulded tightly with an even pressure without damaging the gluten matrix.
** It should be placed in tins with the seam at the bottom to allow the dough to expand fully.

Note here my bread size is rather flat, heehee! This was because i just make half portion of the recipe. As i said i'm so worry that i'll fail...so just half portion for a try.

And the result...yummy! Another success!!