The fact that my breakfast every morning before nursery school used to be a (whole) baguette should have probably made me realise that bread is my one true love. I probably also should have listened to my mum saying that one day I would open a bakery and make (and eat?) bread like there’s no tomorrow. But no big deal. Shall I make up for it now? (everyone:Yeeees) Cool. Here’s the fluffiest most flavoursome sultana loaf. Or should I say here was? In any case, this was made in my flat, and not bakery I’m afraid. And nevermind selling it. I’ll just do it for the glory.
Hail, bread.
SULTANA LOAF
350g (2 ¾ cups) plain flour
75ml (1/3 cup) lukewarm soya milk
1 teaspoon dried quick yeast
125g (1/2 cup) soya yoghurt or other
non-dairy yoghurt
1 tablespoon agave syrup
30g (2 tablespoons) margarine
zest of 1 orange
125g (1 cup) sultanas
3 tablespoons soft brown sugar
Place the sultanas into a bowl of lukewarm
water to soak for about ten minutes, then start with the yeast mixture – whisk
together about a tablespoon of the lukewarm soya milk, 2 tablespoons of plain
flour and the yeast and set aside for a few minutes until the mixture starts to
bubble slightly. In the meantime place the remaining flour in a bowl, make a
well in the middle and add the agave syrup, remaining milk and yoghurt. Mix with a spoon then
add the yeast mixture and stir until combined. Add the margarine and orange
zest and knead until everything is thoroughly combined and you get a nice
dough. Next strain the sultanas, add to the dough and knead until they’re all
incorporated. Shape the dough into a ball and either cover with a towel and leave on your kitchen counter, or place into the oven without turning it on, leaving it
for 2 hours to rise. After 2 hours, take the dough out and flatten it until
it’s about 2-3 cm thick. Sprinkle 2 tablespoons of the brown sugar on top, then
roll it into a sausage and place into a loaf tin lined with baking paper. Leave
to rise for 30 more minutes. Preheat the oven to 180°C (350°F), brush the loaf
with a bit of soya milk and sprinkle with the remaining tablespoon of brown
sugar. Bake for 40 minutes, then remove from the tin and leave on a rack to
cool completely. Or, eat it warm even though the flavours aren’t fully
developed (whatevs it’s delicious).
