Summary

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

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Instructions

1. Soak the raisins in warm water for 30 minutes.
2. 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.
3. Melt the butter.
4. Add to the flour together with sugar, salt, milk and egg.
5. 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.
6. 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.
7. In the meantime, preheat the oven to 200 °. The bread is baked for 30-40 minutes.
8. Do a knock test; if it sounds hollow, cover it and let it cool down on a kitchen rack.