This is one of his favourite bread:
Cinnamon Raisin Loaf
• 380g Strong Bread flour
• pinch of salt
• 1 tsp instant dried yeast
• 1 cup milk
• 2 tbsp raw sugar
• 2 tbsp brown sugar
• 1 whole egg lightly beaten
• 50g softened butter
• 1 cup raisins
• 1 tsp cinnamon
• 1 tsp all spice
• 1 tsp vanilla essence
Mix flour salt, all spice, cinnamon and half of raw sugar and brown sugar.
Heat milk to moderate temperature, lukewarm, add half of raw sugar and yeast, and stand for 10-15 minutes till frothy.
Rub softened butter into the flour mix, until it resembles bread crumb and add vanilla essence and egg.
Add yeast mixture and egg, and add mix to a rough dough.
Add raisins and knead. It’s better to knead 6 minutes rest the dough for 30 minutes – and repeat the process for 6 times, until it’s smooth elastic and not sticky to hand.
Leave dough in a clean lightly greased pot and cover to proof till double the size.
Cut dough in 5 different portions and roll up to smooth rolls, set in a greased tin, proof till full size.
Brush on egg wash.
Bake in 190C oven for 30 minutes.