Raisins Bread (Sponge Dough)


Raisins Bread (sponge dough)

Yields 1 loaf of 20x10x10cm pan



150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
15g milk powder
2g yeast
20g sugar
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added as needed – I used all of it)
30g unsalted butter, softened to room temperature
100g of black currants




1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test. Finally add the currants and mix well.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches 1 cm (1/2 inch) above the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.6A086B4B-D660-46B0-8927-2CCE06A71FC5.jpeg



  1. Yeo said

    HI like to check 1g of yeast is how many teaspoon? It’s hard to measure 1g of yeast on the weighing scale. Thanks!


  2. Ling said

    Can i use this bread recipe to make buns with fillings?


  3. Culiana Rivitri said

    Hi Jean, i tried to make this with wheat flour, but it wont rise. Do you have wheat loaf recipe with instant yeast? Thank you


    • jeannietay said

      Isn’t bread flour made from wheat?


      • Culiana Rivitri said

        I mean “tepung gandum” whole wheat/whole meal in english?the one with alot of fibre with brown colour. I dont know is it rye flour or else, but i bought it in store just call “tepung gandum”

        Liked by 1 person

    • jeannietay said

      Tepung Gandum is normal plain flour or all purpose flour which made from wheat as far as I know. If you meant wholemeal or wholewheat then you can use this recipe but substitute about 10-20% of the flours (which is 30-60g) to make it healthier.


  4. JJ Sud said


    Liked by 1 person

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