Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.