Summary

Ingredients

• 600 g flour (wheat flour), type 405 or spelled flour type 630
• 40 g butter or mararine, soft, or 3 tablespoons rapeseed oil
• 80 g suar = 5 level tablespoon
• 1 teaspoon, leveled salt
• 20 g fresh yeast or 1 sachet dry yeast
• 330 ml milk, 360 when using spelled flour
• 200 g raisins

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Instructions

1. Scald the raisins with hot water, pat dry with kitchen paper and roll in flour.
2. Heat the milk to 40 °, dissolve the yeast in the milk. If using dry yeast, mix this with the flour.
3. Put the ingredients, except for the raisins, in the BA. Leave some of the milk behind and add while kneading, if necessary. The amount of milk required depends on the moisture of the flour and can therefore vary. Set the basic program, medium browning. (Do not set to sweet bread, it will be too brown. It is the case with me.) After kneading for 25 minutes, add the raisins to the dough and knead in for 5 minutes. Then you can leave the BA to its own devices.
4. If, like me, you don`t like the large holes in bread that the dough hooks cause, proceed as follows: When the BA has finished kneading (for my BA after 30 minutes), remove the dough hooks with floured hands. Flour the metal pins a little. After 1/2 hour check how the bread has risen. When it is already at the top of the mold, prick deeply several times with a long wooden stick so that the gas escapes. Check the dough again after another 1/2 hour. It should only rise up to 1/2 cm below the edge, otherwise prick something with the chopstick. Brush the surface of the dough with condensed milk, then it will turn nice and brown. That sounds like a lot of work, but it isn`t. You just have to be there. With a short-term alarm clock you can keep the times well.
5. Immediately remove the bread from the mold after baking. To do this, turn the metal pins from below beforehand so that the bread loosens more easily. If the top crust is not brown enough, bake for 5 minutes at 120 ° top heat on the highest possible rack.