Classic Raisin Bread

Scald the milk and allow it to cool to lukewarm.

Pour boiling water over the raisins and leave to stand for 10 minutes. Drain and allow to cool.

Place 2 cups of the flour, the yeast, sugar, and salt in the bowl of an electric mixer, fitted with a paddle attachment. Add the lukewarm milk, melted butter and egg. Mix briefly to make a shaggy, wet dough.

Change to a dough hook and gradually add the remaining flour, in small increments, until a smooth and soft dough forms. Knead for approximately 5 minutes. Toss the raisins in a tablespoon of flour and toss them into the dough. Mix thoroughly for 1 minute.

Cover and allow to rise, in a warm place, until double in bulk, about 1 hour.

Brush the Le Creuset Bread Oven’s base and sides with butter.

Knock the dough back. Carefully form the dough into a round loaf and place it in the base of the Bread Oven. Cover with the lid and allow to rise until doubled, about 45 minutes.

Preheat oven at 250°C (230°C fan-assisted).

Reduce the oven temperature to 200°C (190°C fan-assisted) and place the Bread Oven in to bake. Bake for 20 minutes, then remove the lid, turn down the oven to 180°C (170°C fan-assisted) and allow to bake for a further 10-15 minutes until browned.

Make the sugar glaze by dissolving the sugar in the water, then boil, without stirring, for 1-2 minutes.

Once the loaf is baked, remove it from the Bread Oven and immediately brush the glaze over the loaf. Allow to cool before slicing.