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1
If using the standard bread dough recipe for up to the first proofing, please note that the ingredients and measurements are different.
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2
Add the condensed milk with the flour.
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3
During the first proofing, make the rum raisin mix.
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4
If omitting rum, soak the raisins in warm water to make them soft.
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5
At the same time, grease the loaf pan with shortening, butter or vegetable oil, etc.
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6
When the first proofing is finished, release the gas from it, form it into a ball, and let rest for 15 minutes.
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7
If you are going to make rolls, form them into rolls now.
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8
After letting it rest for 15 minutes, spread out the dough into a rectangle, and sprinkle the rum raisins on evenly.
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9
Leave 2 cm at the edge.
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10
Start rolling the dough.
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11
Roll it tightly without letting air in.
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12
Pinch the ends firmly when finished rolling.
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13
If using a loaf pan, put the dough seam side down into the pan.
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14
The second proofing can be done in an oven or by covering the dough with plastic wrap, and letting it sit in a warm place about 30C for 40 minutes.
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15
If using oven to proof, take it out a little early.
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16
Cover with plastic wrap and let it finish proofing at room temperature.
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17
Preheat oven to 210C.
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18
Check to see how much the dough has risen during the second proofing.
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19
If making a loaf, it should rise to between 80 and 90% of the pan.
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20
If it is ready, put the lid on and bake for 20-25 minutes at 210C.
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21
If making rolls, bake for 12 minutes at 210C.
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22
If making a regular loaf, bake for 12 minutes at 210C , then 15 minutes at 190C.
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23
This was baked for 20 minutes at 210C.
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24
If you want it browner, bake for a few minutes longer.
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25
Don't bake it for too long.
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26
The raisins aren't kneaded into the bread, so they make an even pattern in the bread.
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27
If not using a loaf pan at Step 6, cut the rolled dough into 8 equal parts.
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28
Put the cut side up into aluminum cups, so you'll be able to see the spiral pattern.
