I’m about to head off to the gym, but will quickly blog about this amazing bread. It looked fascinating in the recipe book and just as amazing when it was baked. It took a while, though not really as long as you’d expect, but it was the interesting and different way that the dough was assembled which gave it its Je ne sais quoi. Last time I was at the gym I was sitting with the weights resting beside me between sets and a guy came past and said, “Don’t think about it, just do it.” I liked that. Sometimes, we do need to just do it. As one of the teachers said during a prize-giving speech recently, “Feel the fear and do it anyway, let it motivate you to do better.” Whether it be fear of the unknown, change, a challenge, a new opportunity, it does add spice to our lives and that guy was right, sometimes its best to not think about it, but just do it. This bread was different and well worth just doing it!! The bake required 
making a raisin dough with white flour, sugar, milk and egg in the mixture. 
I put all the ingredients into my 
electric mixer fitted with the dough hook. 
Afterwards I turned it out onto the bench and kneaded it for about 10 minutes, then added the raisins and put the dough back in the bowl covered with glad-wrap to rise for one hour at room temperature. 
Afterwards I punched it down and 
rolled it out to a large rectangle, then sprinkled on the filling of muscovado sugar, cinnamon and flour. I then rolled up the dough like a swiss roll and cut out 14 rounds. 
I cut these again to make half moons and set these in a lined tin in a higgledy-piggledy jumble. 
This made up the loaf which was then put into a plastic bag to rise for one hour, before it was brushed with milk and baked. The result was spectacular and divine to boot. 
I WILL make this again, because it was fun and extremely yummy with the cinnamon and sugar infused right throughout the loaf making it to die for delicious 🙂
