Making a raisin bread without a bread machine is not very difficult. It is a matter of kneading by hand, and then baking in the oven.
And you will find the old taste of real, solid kramiek back, instead of the pale, airy bread with a bit of raisins which is now on sale at the bakery or supermarket.
Raisin bread is perfect for a lazy Sunday morning, smeared with butter and dipped in hot chocolate.
- 500 g white flour
- 50 g butter
- 5 g salt
- 20 cl milk
- 20 g fresh yeast or 10 g of dry yeast
- 2 eggs
- 200 g raisins
- 1 tsp white sugar
mix the yeast with the sugar in a little milk
place the flour and salt on the bench and make a well in the middle
pour the dissolved yeast into the well
knead for 5 minutes while adding the remaining milk
let rise for 20 minutes at room temperature
add the softened butter, raisins, 1 egg and knead until the dough no longer sticks
let rise for 20 minutes at room temperature and then pour the mixture into a baking pan or make a globe
let rest for 20 minutes
preheat the oven to 200 °C
brush the pastry with beaten egg
bake 35 minutes in the oven
- Raisin bread: Jim Champion