Almond-raisin bread

Ingredients for 2 servings:

• 1 cube of yeast, fresh
• 250 g wheat flour, type 550
• 250 g wheat flour, type 405
• 250 ml cream or milk, lukewarm
• 50 g butter, soft
• ½ tsp lemon zest
• 1 egg(s)
• ½ tbsp salt
• 50 g sugar
• g Flour , for kneading
• 250 g raisins
• 100 g almond sticks
• 1 egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 2 medium or 4 small loaves

Mix the yeast with a little lukewarm water until smooth. Combine the flour, lukewarm cream or milk, butter, lemon zest, egg, salt, and sugar in a bowl. Add the yeast mixture. Knead everything with a dough hook for about 8 minutes. Then knead in the remaining flour, the raisins, and 2/3 of the almonds. Cover and let the dough rise for about 30 minutes. Knead the dough once on a lightly floured surface and form two large loaves or four small loaves. Place in a greased pan or place side by side on a baking sheet. Cover and let rise for about 30 minutes. Preheat the oven to 200°C. Brush the loaves with beaten egg yolk. Sprinkle with the remaining almonds. Bake in the oven for about 20-30 minutes, depending on the size. Once cooled, top with icing, if desired.