200 g warm water
1/8 tsp dry active yeast
45 ml warm water
1 1/4 tsp active dry yeast
400 g Biga starter
250-350 g water
575 g bread flour
2 tsp salt
425 g dark raisins
65 g sugar
1 TBsp ground cinnamon
During this time, soak the raisins in warm water (just cover them) for half an hour, drain them and pat them dry. Combine sugar and cinnamon in a small bowl and set aside.
Fold the dough for a second time, left side over the middle, right side over the middle and then fold it in half. Turn seamside down. Cover and let rise for 1 - 1,5 hrs until fully risen.
Grease two loaf pans (9x5 inches). Divide the dough in two equal parts and press each part into a rectangle. the short side with the same length as the loafpan. Sprinkle half of the cinnamon sugar on to dough and divide half of the raisins over the surface. Roll the dough up tight and place in the loaf pan. Repeat with the second part of dough. Cover with greased plastic foil and let rise until they rise about 1 inch above the rim of the pans.
30 minutes before baking preheat the oven to 230ºC. Bake with steam for 15 minutes, then lower the temperature to 190ºC and bake for 15 minutes longer or until done. If the tops brown to quick, tent with alu foil.
Let the loaves cool in the tins for 5 minutes, then remove the breads from the tins and let cool on a wire rack.
(Adapted from "Amy's bread" - Amy Scherber)