Molen de Hoop Raisin Bread Mix 2.5 kg
Simplyadd dry yeast and water, then shape, proof, and bake to enjoy a tender loaf with plump raisins in every slice. Serve it warm with a thin layer of butter for extra creaminess.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction resists warping even at high temperatures. Ideal for layer cakes, sheet cakes, and quiches, it’s a must-have tool for home bakers and professionals alike.
For bread-machine bakers, add 3 g dry yeast and approximately 70 g water per 100 g mix, then select the “raisin bread” program.
For every 100 g of mix, add 3 g of instant yeast and approximately 70 g of water. Select the “raisin bread” programme on your machine. When the audible signal sounds after the kneading cycle, add a filling weighing 70–100 % of the mix (for example, raisins, sultanas, nuts or mixed peel).
For every 400 g of mix, use about 300 g of filling.
If using raisins or currants, first rehydrate them: cover with lukewarm water for 10 minutes, then drain, rinse with cold water, and leave in a sieve for at least 24 hours.
If you choose to use them, make sure the fruits are at room temperature before adding. To prevent overflow, avoid overfilling the bread-pan; the dough should never rise above the upper rim.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction resists warping even at high temperatures. Ideal for layer cakes, sheet cakes, and quiches, it’s a must-have tool for home bakers and professionals alike.
For oven baking (without a bread machine), follow the same ingredient proportions and preparation steps outlined above.
Follow the same ingredient ratios and instructions outlined for bread-machine baking (see above).
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction resists warping even at high temperatures. Ideal for layer cakes, sheet cakes, and quiches, it’s a must-have tool for home bakers and professionals alike.
1. Start with all ingredients at room temperature (20–25 °C). If needed, adjust the water temperature using this formula: desired dough temperature minus flour temperature minus room temperature equals water temperature.
2. Combine the flour, yeast and a portion of the water to form a dough ball, reserving the remaining water to adjust hydration as needed.
3. When the dough is cohesive, incorporate the margarine (if called for in your recipe).
4. Knead the dough vigorously: stretch it with the heel of your hand, fold it back, and repeat until smooth and elastic. Avoid stainless-steel surfaces, which can chill the dough; if needed, place a wooden board on your worktop.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, slightly tacky yet smooth. Gently stretch a small piece; if it forms a thin, transparent “windowpane,” you’ve kneaded it enough.
7. Gently fold in the fruit by hand or on the lowest mixer speed, just until evenly distributed.
8. Shape the dough into a tight round loaf with a smooth surface, then let it rise for about 30 minutes in a warm (20–25°C) spot. Cover the dough with plastic wrap or a lightly damp tea towel at every rise to guard against chill, drafts and moisture loss.
9. After 30 minutes, gently deflate the dough, then shape it into a ball again. Alternatively, roll the dough into a rectangle roughly twice as long as your bread tin, fold each end toward the center, and then roll it up tightly from the top down. Roll it up tightly from top to bottom and set it in the loaf pan, seam side down.
10. Let the dough rise for another 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Create steam by spraying a little water on the oven floor just before closing the door.
11. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for even browning next time.
12. Once baked, remove the loaf from the tin at once and allow it to cool completely on a rack.
13. The bread is done when it sounds hollow when tapped on the bottom.
Specifications
