Seasoned bakers and beginners alike will love this cinnamon raisin loaf – we can’t resist the smell of it wafting from the oven!
- 575g strong white bread flour, plus extra to knead
- 1tbsp cinnamon
- 75g rolled oats
- 2 x 7g sachets fast-action yeast
- 125g raisins
- 75g runny honey, plus 1tsp to glaze
- 2tbsp olive oil, plus extra to grease
- 1tbsp skimmed milk, to glaze
- Sift the flour and cinnamon into a large bowl. Stir in the oats, yeast and raisins.
- In a small bowl, mix the honey with 400ml warm water until it dissolves. Add to the flour mixture with the 2tbsp olive oil, then use a butter knife to mix everything into a dough.
- Flour the worksurface, then turn out the dough and knead for 2 min. Shape into a loaf about 30cm long, then lay it diagonally on a large, flour-dusted baking sheet. Cut 5 or 6 slits across the surface of the dough. Spray a large piece of clingfilm with oil and use it to cover the dough. Leave in a warm place for 30 min or until doubled in size.
- Heat the oven to 200ºC/fan 180ºC/gas 6. Remove and discard the clingfilm, then brush the dough with the skimmed milk. Bake for 30–35 min until the loaf is risen and golden, and it sounds hollow when you tap the base (if not, return to the oven in the tin).
- Transfer to a wire rack to cool for a few min. Brush over the 1tsp honey, then leave to cool completely before slicing.