I never make a pre-dough in and of itself, as I find this unnecessary, at least with such light breads or baked goods. The pastries still turn out wonderfully for me.
But if you want to do one, you can do it as you know it.
Mix the milk with the yeast and salt and set aside for a short time.
Briefly knead the flour, applesauce (don`t be surprised, but add it) and soft, but not too runny butter and quark in a bowl.
Add the yeast milk and sugar and knead everything well for a good 5-10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed and the ingredients have combined well.
Finally, add the raisins to your liking and knead again briefly.
Cover and let rest in a warm place for at least 1-2 hours so that the yeast can stand alone.
(Of course, you can also have all of this prepared in the BBA, making sure that the raisins are added last).
After resting or rising, whip the yeast dough again vigorously and knead well.
Now put the dough in a loaf pan and let rise for another 30 minutes in a warm place.
Bake the bread in the preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 45 minutes.
(Each oven heats differently, so it may take a little longer. Please make sure that the bread does not get too dark)
The bread is a sweet bread which can be eaten for breakfast, but is also a pleasure in the afternoon.
The tablespoon apple sauce gives a tasty and loose crumb and ensures that the mare does not get too dry and helps that it stays fresh for several days, so under no circumstances should eggs be added to the batter.
The sugar content can be reduced, although I have already measured it at 50-100g, as well as the raisins.
If you don`t like them, you can leave them out completely!
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