Preheat oven for 5mins... before baking...Take a bowl pour lukewarm water add yeast,sugar mix up once sugar dissolved leave 30 mins for yeast activation
Once yeast should be activated then take a big mouth bowl put flour,milk powder,baking powder,baking soda,melted butter,salt mix up well all those and substitute activated yeast solution on to flour,add fresh cream
Pour milk to make kneaded palm free kneaded mix up nicely with palms then add raisins on to dough mix again
Transfer dough into butter greased bowl close lid rest for 5 hours
After that separate dough from the bowl
Transfer dough into mould place butter paper on base once bead dough transfer ed again rest for 1 hour it will increase size
Then finally give butter wash on top of dough place it into the oven set temperature 220 degree celsius for 40 mins
Once bread perfectly done leave 15 mins..it set the set done and nice soft texture then cut slices serve with any fruit jam ready to serve fresh cream raisins bread
