North German Raisin Bread (mares)
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g wheat flour
- 1 teaspoon salt
- 50 grams sugar
- 1 pack dry yeast
- 250 ml milk, lukewarm
- 3 egg (s)
- 100 g butter, warm
- 150 g raisins
- Flour for the work surface
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Sift the flour into a large bowl and mix with the salt. Make a well in the middle and crumble the yeast into it. Put the sugar in the well, pour half of the lukewarm milk over it and mix everything with a little flour to a pulp.
- Cover the bowl with foil and a kitchen towel and let rise in a warm place for about 15 minutes. Then add the rest of the lukewarm milk, eggs and butter, mix everything well and knead for about 15 minutes to form a smooth, supple dough. Put the dumpling back in the bowl, cover with foil and a cloth and let rise in a warm place for about 30 minutes.
- Now knead the raisins underneath so that they are well distributed. Place the finished dough in the greased loaf tin and cover it for another 30 minutes. Place a bowl of hot water in the preheated oven and insert the loaf pan.
- Bake at 200 ° C for about 45 minutes. Let the finished raisin bread cool in the tin for about 5 minutes before placing it on a wire rack.
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