Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own. So here is the recipe:
- Refined flour (maida) 1 1/2 cups
- Butter 2 tablespo
- Almond flakes 1 tablespoon
- Yeast 2 teaspoons
- Castor sugar (caster sugar) 1 teaspoon
- Egg 1
- Warm milk 1/2 cup
- Black raisins 2 tablespoons
- Icing sugar for dusting
- Preheat oven to 180° C. Grease a savarin tin with some butter, sprinkle almond flakes on it and set aside.
- Take yeast in a bowl, add one teaspoon castor sugar and one tablespoon warm water. Mix and set aside for ten minutes or till the yeast activates.
- Put flour in another bowl, add butter and rub in well till the mixture resembles breadcrumbs. Add one tablespoon castor sugar and mix again.
- Add egg, yeast mixture and milk, mix well and knead into a smooth dough. Add raisins and knead again.
- Line the dough in the prepared tin. Cover with a damp muslin cloth and set aside to prove.
- Place the tin in the preheated oven and bake for forty-five minutes. Remove from oven, cool and remove the bread from the mould.
- Dust with icing sugar and serve.