Sultana and Cinnamon Loaf
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Sultana and Cinnamon Loaf

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  • 1hr5min

About this recipe: This yeast bread is a cold-rise version, so you will have to leave it overnight. This dough will last about 2 weeks wrapped in cling film in your refrigerator, so you can have freshly baked bread or rolls anytime.

MARBALET

Ingredients

Serves: 12 

  • 2 (7g) sachets easy bake yeast
  • 175ml (6 fl oz) warm water (45 C)
  • 625g (1 3/8 lb) plain flour
  • 100g (4 oz) caster sugar
  • 1 teaspoon salt
  • 2 dessertspoons baking powder
  • 100g (4 oz) butter
  • 450ml (16 fl oz) lukewarm buttermilk
  • 30g (1 oz) butter, melted
  • 4 tablespoons demerara sugar
  • 1 dessertspoon ground cinnamon
  • 50g (2 oz) sultanas

Method

Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Rub in butter until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; mix well until dough pulls together. Dough will be somewhat soft. Place dough in a lightly greased bowl, cover and refrigerate overnight.
  3. The next morning, or when you are ready to bake your bread, take out your dough and knead in a little flour. Let dough sit at room temperature for 45 minutes.
  4. Preheat oven to 200 C / Gas mark 6.
  5. Press out dough onto a lightly floured surface to a rectangle. Brush the surface with melted butter and sprinkle with the demerara sugar, cinnamon and sultanas. Roll up dough and place, seam down, on a lightly greased baking tray.
  6. Bake in preheated oven for 25 to 35 minutes, or until bottom of loaf sounds hollow when tapped.

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Reviews (3)

2
by FUNKIM

Something else. I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the sultanas this time. The dough was almost soupy when I went to put it in the fridge. I left it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add almost 250 - 300g of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavour. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!! - 15 Sep 2008

1
by MS.CHEF

Altered ingredient amounts. I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!! - 15 Sep 2008

0
by JOSIE

Used different ingredients. This bread has an amazing taste and is very soft textured. I had to modify if a bit, I only used 2 1/4 tsps of yeast ( 1 sachet) and used 4T brown sugar and 4T caster, also to the dough I add 1/2 tsp of cinnamon and added my sultanas. In the morning I rolled this out to make 2 loaves instead of one. I felt this recipe made a lot of dough. I had to bake mine at 200 for about 55 minutes. I will make this again but continue to try to improve it... overall pretty good. I liked using buttermilk. Thanks - 15 Sep 2008

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