Summary

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

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Instructions

1. Soak the raisins in the apple juice for about an hour.
2. 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.
3. 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.
4. 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.
5. 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.
6. Brush the bread with a little egg yolk and bake for another 15 minutes until it is golden yellow.
7. Allow to cool on a grill.