Honey raisin bread

Ingredients for 1 servings:

• 250 g raisins
• 200 ml apple juice
• 1 egg(s)
• 300 g Flour Type 405
• 1 packet of dry yeast
• 1 tsp baking powder
• 1 pinch of salt
• 350 ml milk
• 30 g butter
• 4 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

Soak the raisins in the apple juice for about an hour. Line a 30 cm loaf pan with baking paper. Preheat the oven to 180°C fan-assisted oven or 200°C conventional oven. Place a baking rack on the second rack from the bottom. Place the dripping pan at the very bottom and fill it with water. Mix the flour, dried yeast, salt, and baking powder well in a bowl. Separate the egg. Beat the egg whites until stiff peaks form, reserving the egg yolk. Heat the milk to lukewarm and mix with the melted butter and honey. Pour the milk mixture into the flour and mix well. Then carefully fold in the beaten egg whites and drained raisins and pour into the pan. Cover with a cloth and let rise in a warm place for 15 minutes. Place in the oven for 20 minutes, then remove briefly – be careful because of the steam. Brush the bread with a little egg yolk and bake for another 15 minutes, until golden brown. Allow to cool on a rack.