Method
1. Place the warm milk into the bowl of the stand mixer. Sprinkle the yeast over the warm milk, add the oil and vinegar and mix with a whisk 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 and add the raisins/dried fruit into this liquid. Using the hook attachment, combine until smooth dough forms: approx1-2 minutes on a low speed and 8 minutes on med/high speed
3. Tip the dough onto a lightly floured board and work them into 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 it to cool (1-2 hours) before slicing or eating.
