Walnut & Raisin Bread

Method

step one: Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast, walnuts and raisins until evenly combined.

step two: Make a well in the centre of the dry ingredients and then pour in 350ml (12fl oz) of tepid water. Quickly mix to a smooth dough, then turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about 1 hour or until doubled in size.

step three: Divide the dough in half and then shape each piece into a roll. Put on non-stick baking sheets and cover each one with a damp tea towel. Leave to rise again in a warm place for about 30 minutes.

step four: Preheat the oven to 220°C/425°F/ gas 7. Remove the damp tea towel from the loaves and slash the tops with a sharp knife. Bake for 10 minutes, then lower the oven temperature to 190°C/375°F/gas 5 and bake for another 25–30 minutes until the loaves sound hollow when tapped on the bottom.

step five: Transfer to a wire rack and leave to cool completely. To serve, place on a bread board and cut into slices at the table. Hand around with a separate pot of butter for spreading.