My advice to the young people in my life is – Get your own business, it may not be easy but it is better than being a battery for someone else’s. Take this advice from someone who has spent 25 years being a battery for other people’s business.
This week, the challenge is all about my favourite in-focus and out-of-focus moments. I have loads of the latter, as you can see from the gallery below. Imagine if we didn’t have digital cameras…this would turn out to be a very expensive post – enjoy 😉
Sunday afternoon and time for tea. It just seems the right thing to do. On a cold Sunday afternoon. With raisin bread. So comforting.
The raisin bread is busy rising. I use a bread maker from start to finish. Che and I have not regretted buying this wonderful machine. The recipe is simple – it’s not my original but the one that comes with the bulk packs of sticks of 7g dry yeast.
125ml lukewarm water (1/2 cup)
80ml lukewarm milk (1/3/ cup)
1 large egg, beaten
5ml salt (1 ts)
60ml sugar ( 4 tbsp)
60 g butter, cut into pieces
420g cake flour (3 1/2 cups)
7g dry yeast
140g raisins (200ml)
Milk to brush
Sugar to sprinkle
Method – step 1:
Place ingredients 1 to 8 – in the order written above – into the bread machine pan (make sure the paddle is in position and secure) – the first time I made bread I forgot to put in the paddle and was quite surprised when the ingredients weren’t mixing.
Select setting 5 or sweet setting on your machine. Select loaf size (900g/1lb/1.5lb – I chose a 1lb loaf) and colour setting.
Method – step 2:
When the ingredients have mixed well and the machine beeps to indicate it is going to start the knocking down stage and that new ingredients can be added – open the lid and add the raisins.
Method – step 3 – it’s optional but I like to add it:
When the time shows 1h15 on the machine open the lid and brush the top with milk and sprinkle with sugar for a golden crust.
And there you have it. Wait for the machine to finish, let it cool only a bit, about 10 minutes or so, turn out the loaf and enjoy. With hot steaming tea.
The recipe recommends to glaze the loaf with a sugar water mix for a shiny finish but I don’t do this, the sugar sprinkles are enough. It’s not meant to win any looks competitions. But it does look good, don’t you think?