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1 quantity basic bread dough*
315 g (10 oz) unsalted butter
315 g (10 oz) castor sugar
5 eggs
2 teaspoons vanilla
250 g (8 oz) sultanas
*Basic dough:
½ cup milk
3 teaspoons sugar
2 teaspoons salt
90 g (3 oz) butter
1½ cups warm water
30 g (1 oz) compressed yeast or 1 packet
active dry yeast
5½-6 cups unsifted plain flour
1 tablespoon gluten flour
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Method:
To prepare dough, scald milk, stir in
sugar, salt and butter and allow to cool to lukewarm. Measure
warm water into a large warm bowl. Sprinkle yeast over water,
stir until dissolved. Add lukewarm milk mixture and 3 cups of
the flour sifted with the gluten. Beat with a wooden spoon until
smooth. Add enough additional flour to make a soft dough.
Turn on to a lightly floured board, knead until smooth and elastic,
about 10 minutes. Shape into a smooth ball. Put in a
greased bowl, turn dough to grease top. Cover with a cloth and
allow to prove in a warm place, free from draughts, until doubled in
bulk, about 1 hour. After proving dough, cream butter and sugar
until light and creamy. Add dough in small pieces, beating well,
until all the dough has been incorporated. An electric mixer is
essential unless you have a strong beating arm. Add the eggs,
one at a time, beating well after each. Stir in vanilla and
sultanas. Divide dough between two well-buttered 10-cup tube
pans and leave in a warm place, protected from draughts, for 30
minutes or until almost double in bulk. Bake in the preheated
moderate oven for 30-35 minutes or until well risen and golden brown
on top. If top starts to brown too soon, cover with foil or
paper and cook until a thin skewer comes out clean. Cool in pan
for 10 minutes, then turn out on to a wire rack and cool completely
before cutting. Serve spread with unsalted butter and sprinkled
with castor sugar or, if preferred, with thin slices of Dutch Edam
cheese.
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