This loaf is light in color and comes from New Zealand.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Per Serving: 217 calories; protein 4.3g; carbohydrates 39.3g; fat 5.2g; cholesterol 32.6mg; sodium 243.8mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.