This is originally mum's recipe adapted for the bread-maker, but it's not really any sort of family secret... it's a pretty generic cake dough recipe.
Ingredients
- 1 cup (250ml) milk (room temperature — give it a few seconds in the microwave if it's from the fridge)
- 80-100g unsalted butter — melted on the stove
- 2 egg yolks
- 500g plain flour — sifted
- 100g (80g) pure icing sugar — sifted
- a pinch of salt
- 1 sachet of dried yeast
- raisins and slivered almonds to fit the dispenser (~1 cup)
Steps
- Put the ingredients into the bread-maker in the order listed (the raisins and almonds go in the raisin-and-nut dispenser). Put the yeast in a different corner than the salt or the sugar.
- Bake on a "cake" program; for our bread-maker, we had to extend the kneading and the baking phases by 10min (to 30min) and 8 min (to 75min) respectively.
Notes
- Traditionally, of course, the dough would be made with a starter made from live yeast rather than freeze-dried yeast.
- Depending on occasion and enthusiasm, one can set the bread-maker on a "pizza dough" program, so that it kneads and lets rise but doesn't bake. The dough can then be plaited, for Christmas cake; formed into a round loaf with a cross snipped into the top, for Easter cake; spread on a tray and topped with fruit or another filling, perhaps with crumb topping or dough grille on top; formed into small circles, each individually topped; rolled flat and cut into 10cm squares, each used to wrap a piece of jam or other filling; etc. Bake in oven until baked.
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