Eukas Style Raisin Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g raisins
- 700 g flour, type 405
- 400 g flour, type 1050
- 250 ml water, lukewarm
- 0.75 ¾ Cubes yeast
- 80 g butter
- 20 g suar
- 20 g salt
- 375 ml milk
- 1 egg (s)
- Water, approx. 30-35 ml lukewarm
Print Recipe
Pin Recipe Instructions
- Soak the raisins in warm water for 30 minutes.
- Put both flours in a bowl and mix together. Dissolve the yeast in 250 ml of lukewarm water. Make a well in the flour and pour the dissolved yeast into the well, mix with the flour from the edge until a smooth mass is formed and let the pre-dough rise in a warm place for 30 minutes.
- Melt the butter.
- Add to the flour together with sugar, salt, milk and egg.
- Drain the raisins and add to the bowl. Knead everything well and work in the approx. 35 ml of water (if necessary!). Then let the dough rest for 45 minutes.
- Then prepare a baking pan or a baking sheet, knead the dough lightly again on a floured work surface and shape it. Put in the form or on a baking sheet and let rise again for 30 minutes.
- In the meantime, preheat the oven to 200 °. The bread is baked for 30-40 minutes.
- Do a knock test; if it sounds hollow, cover it and let it cool down on a kitchen rack.
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