Omutanda (sweet raisin bread)

Instructions

1. In a large bowl, mix the flour, yeast, sugar and salt.
2. Add the softened butter in pieces and rub with your fingertips until the texture is sandy.
3. Add the warm milk, the beaten egg and the vanilla, then knead for 8 to 10 minutes until you have a smooth, elastic dough.
4. Cover and leave to rise for 1 hour somewhere warm, until doubled in size.
5. Knock back the dough, add the raisins and cinnamon, then shape it into a round loaf or a tin loaf.
6. Place it in a buttered tin, cover and leave to rise for a further 30 minutes.
7. Brush the top with milk if you like, then bake at 180 °C for 35 to 40 minutes, until it sounds hollow when tapped.
8. Let it cool slightly on a wire rack before slicing.