Sunbeam Raisin Toast
Preparation 20 Minutes
Cook 25, Rising Time: 2 hrs 40 mins Minutes
Serves
Method
Gather the ingredients.
Yeast needs warm water to activate, not hot. Just warm. Sprinkle your packet of yeast over the top of the warm water. You don’t even need to stir it in.
Once you get the yeast on the water, add about a teaspoon of granulated sugar.
After a couple of minutes it will start to look cloudy and have a little bit of foam on top.
Once you see the foam, & bubbling you’re ready to use your yeast in this recipe.
In a large bowl, combine the Sunbeam raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 180c.
Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
Remove the loaves from the pans and let them cool on racks.
Toast & enjoy!
Ingredients
2 1/4 teaspoons active dried yeast
1/4 cup warm water, about 110 F
1 cup SUNBEAM raisins
1/2 cup warm milk
1/4 cup unsalted butter, softened
1/4 cup caster sugar
1 1/2 teaspoons table salt
3 3/4 cups all-purpose flour, divided
2 large eggs, beaten
Recipe Collection
Chocolate Caramel Tart
Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool.
Combine the Nestle Sweetened Condensed Milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
Place the chocolate, cream and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.
Toast almond in moderate oven for 10mins then roughly blitz to make nut sprinkles to decorate, add gold leaf & fresh berries. Cut into wedges to serve.
Note: Packets of edible gold leaf are available from the baking aisle. Use tweezers to arrange pieces of
Chutney for Glazed Ham
Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.
Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.
The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.
Leave to cool, then pour into sterilised jars
Lunchbox Muffins
Preheat oven to 180°C and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Easter Fruit Loaf
Preheat oven to 180°C
Dough:
- Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
- Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
- Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
- Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.
Icing:
- Combine sifted icing sugar with boiling water.
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
Traditional Christmas Puddings
- Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
- Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins
- Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
- Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
- Remove from water and store well wrapped until Christmas.
