I have not been making bread recently due to the cold rainy December weather... what takes me 60min to proof now take twice or even thrice as long. I have no patience for the long wait =p
But tonight, I need an excuse to stay up late to play Kahuna Reef on Sheen's computer. Go make bread!
The recipe is from Pook . 5 hours later, the bread did come out of the oven nice and soft. The raisin is plump and juicy, thanks to the soaking in the warmed rum. But look at the crumbs... the large airy holes ain't what i am used to. Neither do Pook's bread resemble this.
I do not know what's wrong... I check up my bread bible and it says that could be due to
- The dough that was too soft,
- the temperature of the dough during mixing and rising being too high,
- the rising time was too long, or the baking temperature was too low.
I suspect it is the proportion of the liquid. I will surely try to make it again cos Sheen loves the juicy sweet raisin!