Raisin Bread with traditional bread mix


  • 330g FG Roberts Traditional Bread mix
  • 10g instant yeast
  • 450ml warm milk
  • 6ml white vinegar
  • 6ml melted butter
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • ½ tsp ground ginger
  • 1 cup raisins or dried fruit


  1. Place the warm milk into a plastic bowl. Sprinkle the yeast over the warm milk, add the oil and vinegar and mix with a fork till the yeast is dissolved (about 1 min).
    TIP - Let liquid ingredients sit for a couple of minutes to let the yeast start to work
  2. Add the dry mix into this liquid. Mix with a sturdy spoon until a smooth dough is formed
  3. Tip dough onto a very lightly floured board (rice flour is good and doesn’t cause flour dust, but any FG flour is O.K.). Add the raisins/dried fruit and work them in by hand whilst kneading for 1-2 minutes and shape to a smooth ball. Place dough – smoothest side up – into a warm, bread tin. Cover with cling wrap and allow to rise in a warm place till dough more than doubles in size – usually about 60 minutes
  4. Place into pre-heated oven and bake for 60 minutes at 210degrees (Place a small oven-proof dish of water on base of oven to produce moisture while baking).
  5. Turn baked loaf out onto cooling rack and allow to cool (1-2 hours) before slicing or eating.