Raisin bread Eukas style

Ingredients for 1 servings:

• 150 g raisins
• 700 g flour, type 405
• 400 g flour, type 1050
• 250 ml water, lukewarm
• ¾ cube of yeast
• 80 g butter
• 20 g sugar
• 20 g salt
• 375 ml milk
• 1 egg(s)
• Water, approx. 30-35 ml lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

born out of whim

Soak the raisins in warm water for 30 minutes. Combine both flours in a bowl and mix. Dissolve the yeast in 250 ml of lukewarm water. Make a well in the flour and add the dissolved yeast to the well. Mix with the flour from the edge until a smooth dough forms. Let the pre-dough prove in a warm place for 30 minutes. Melt the butter. Add it to the flour along with the sugar, salt, milk, and egg. Drain the raisins and add to the bowl. Knead everything well, incorporating the approx. 35 ml of water (if necessary!). Then let the dough rest for 45 minutes. Then prepare a baking pan or baking sheet, lightly knead the dough again on a floured surface, and shape it. Place it in the pan or on a baking sheet and let it rest for another 30 minutes. In the meantime, preheat the oven to 200°C. Bake the bread for 30-40 minutes. Do the tap test; When it sounds hollow, let it cool down covered on a kitchen rack.