Honey and Raisin Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g raisins
- 200 ml apple juice
- 1 egg (s)
- 300 g flour type 405
- 1 pack dry yeast
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 350 ml milk
- 30 g butter
- 4 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Soak the raisins in the apple juice for about an hour.
- Line a 30 cm loaf pan with baking paper. Preheat the oven to 180 ° C fan oven or 200 ° C top / bottom heat. Place a baking rack on the second rail from the bottom. Put the drip pan all the way down and fill it with water.
- Mix well the flour, dry yeast, salt and baking powder in a bowl. Separate the egg. Beat the egg whites until they are half stiff and save the yolks. Heat the milk lukewarm and mix with the liquid butter and honey.
- Pour the milk mixture over the flour and mix well. Then carefully fold in the egg whites and the drained raisins and place in the tin.
- Cover with a cloth and let rise in a warm place for 15 minutes. Place in the oven for 20 minutes, then take out briefly - carefully because of the steam.
- Brush the bread with a little egg yolk and bake for another 15 minutes until it is golden yellow.
- Allow to cool on a grill.
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