North German raisin bread (Stuten)

Ingredients for 1 servings:

• 750 g wheat flour
• 1 tsp salt
• 1 packet of dry yeast
• 50 g sugar
• 250 ml milk, lukewarm
• 3 eggs
• 100 g butter, soft
• 150 g raisins
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

Sift the flour into a large bowl and mix with the salt. Make a well in the center and crumble in the yeast. Add the sugar to the well, pour over half of the lukewarm milk, and mix everything with a little of the flour until it forms a paste. Cover the bowl with plastic wrap and a kitchen towel and let it rise in a warm place for about 15 minutes. Then add the remaining lukewarm milk, the eggs, and the butter, mix everything well, and knead for about 15 minutes until you have a smooth, supple dough. Return the ball of dough to the bowl, cover with plastic wrap and a kitchen towel, and let it rise in a warm place for about 30 minutes. Now add the raisins and knead in until they are evenly distributed. Place the finished dough in the greased loaf pan, cover, and let it rise for another 30 minutes. At the end of the rising time, preheat the oven to 200°C (top/bottom heat). Place a bowl of hot water on the bottom of the oven and place the loaf pan on the middle rack. Bake the bread for about 45 minutes. Let the finished raisin bread cool in the pan for about 5 minutes, then transfer it to a wire rack.