Raisin Bread Recipe. See Note.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test....this is the best. Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. Dozens more recipes to upload. Old, just takes me a while... REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

Ingredients:

245 grams of milk
180 grams of raisins
375 grams of all purpose flour
2.5 teaspoons of instant yeast
4 grams of diastatic malt
2 tablespoons of white sugar
1 teaspoon of salt
20 grams of butter, just slightly melted
1 large egg, beaten

Preheat oven to 350

1) Place raisins in a bowl and pour hot water over them and soak for about 10- 15 minutes. Then drain water, pat dry and dust with flour. This is not necessary.... but helps to stop the raisins from all falling to the bottom of the dough)

2)Heat the milk until it starts to steam and bubble form around edges. DO not let it boil. Remove from heat and let it cool until lukewarm

3) When milk is lukewarm (if you have thermometer, about 100 F .... just do not let it be too hot or it will kill yeast. Just mildly warm to the touch. ) Add the yeast to the milk. ( if you do not have thermometer an are nervous...add yeast to the flour mix instead)

4) In large bowl place flour, white sugar and salt and mix together. Add milk/yeast mixture . Add the melted butter and mix in. Add the egg. Mix well ( I use a stand mixer until dough wraps around the hook and cleans the bowl.) Then, add the raisins and mix in .

5) Remove from bowl onto floured surface and knead for about 2 minutes... to make sure raisins are all mixed in

6) place dough in greased bowl and cover ( I use a disposable shower cap) and allow to to rise until double.. about an hour or a little more. Place in greased loaf pan with parchment on bottom. Let rise about another hour

7) Bake for about 30 to 40 minutes until internal temp is about 190 to 195. Remove and cool on rack