Raspberry and Cinnamon Toast

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Recipe's preparation

Place water and yeast into jug and warm for 1 minute / 37 degrees / speed 1

 

Add remaining ingredients, except frozen fruit, and mix for 4 seconds / speed 5

 

Knead for 1 minute / "Closed lid" / "Dough mode"

 

Add fruit and knead for a further 30 seconds / "Closed lid" / "Dough mode"

 

Tip onto a thermomat. The dough will be wet, sticky and in small balls with maybe 1 or 2 larger balls of dough. This is how it is meant to look. Wrap in thermomat and then wrap a tea towel around your mat to stop any excess juice from the fruit leaking out and making a mess. If you find that your dough is really too wet, add a small amount of extra flour after you've added your fruit.

leave to rise for at least an hour, up to 3 hours. Gently shape dough into a log and it should slide off the mat into a lined bread or loaf tin. 

 

Top with cinnamon sugar if desired.

 

Bake at 180 degrees for about 40 minutes, until bread sounds hollow when tapped. 

 

Turn out onto a wire rack and allow to cool before cutting. When coole it will slice easier and is even better for toasting the next day.