Raisin Bread Loaf

I chanced upon Do What I Like blog by Florence. She has very nice bakes and her video on the Wholewheat Bread Loaf showing how soft the bread turns out the next day tempted me to try the recipe.  Indeed, this is my first homemade bread that taste very close to commercial bread and it remains very soft even on the next day.  As I do not have wheat flour, I made some changes to the recipe (highlighted in red) and made it into raisin loaf.  Excellent recipe to try if you have been looking for something super soft.

Ingredients:

Sponge Dough:
150g bread flour
100ml water
1 tsp instant yeast

Main Dough:
50g cake flour
70g wholewheat flour / 70g bread flour
25g brown sugar / 25g castor sugar
50ml whole milk
30ml - 50ml water / 40ml
pinch of salt
15g butter

Method:
1. Mix all ingredients for sponge dough together till it formed a dough. Prove for 2.5 hours.
2. Add in the rest of the ingredients from Main Dough except butter. (I put everything into a breadmachine, selected white loaf, light crust.  After 10 mins of kneading, add in the butter. Add in raisins after the machine prompts.  Leave the rest of the work to the breadmaker)

Once the mixture is well-mixed add in the butter and knead till a soft dough is formed. I used the bread machine to do this part of the job.
3. Shape the dough into one round piece and rest it for 15 minutes.
4. Punch the air out of the dough and roll it into a flat rectangular shape. Roll it up swiss-roll style. Rest dough for 10 minutes.
5. Repeat step 4 but without resting put the dough into a greased loaf pan. Prove the dough for 45 minutes or till it is 80% full. Once fully proved gently brush the top of the bread with some water and sprinkle some wholewheat flour on it.
6. Bake at 200C for 30 - 35 minutes. Remove bread from loaf pan immediately to avoid bread becoming soggy.