Soft Raisin Bread - cooking recipe

Ingredients

250 g bread flour
1 tablespoon sugar
1 teaspoon salt
1/2 egg
120 g water
20 g warm water (to dissolve dry yeast)
1 teaspoon dry yeast
1 tablespoon unsalted butter
90 g raisins (soaked in the rest of egg for an hour)
1 teaspoon cinnamon (option)
1/4 cup walnuts (chopped, option)

Preparation

Dissolve dry yeast in warm water.Drain raisins and dry with paper towel. Set aside.
Add flour, sugar, salt(and cinnamon, option) to food processor(use a bread blade) and pulse a few times.
Add yeast solution and covered with the flour.
Start food processor and run for 90 seconds.Within 30 seconds add egg and water solution with the same speed.
Stop machine and add butter and mix well by hand.
Start machine again and run for 40 seconds.
Take out dough to a bowl, and add raisins (and nuts), mix well by hand. Roll and put in the bowl.Cover with prastic wrap, let rise in a warm place(at 28C) until doubled in size (about 40 to 50 minutes).
Punch dough and rolled again.Cover dough and rest for 20 minutes.
Make dough 15cmx25cm size and roll up.
Grease a loaf tin (22 x 10 x 10 cm) and put dough.Put loaf tin into a prastic bag and rise in a warm place(at 38c) for 40 mins or until the top of dough is just above the loaf tin.
Bake for 30-40 minutes at 375F(or 180-200C).