Raisin bread

Ingredients for 1 servings:

• 100 g raisins
• 2 tbsp rum, alternatively water
• 500 g flour, gluten-free (e.g. Bread Mix B from Dr. Schär)
• 70 g butter, soft
• 60 g sugar
• 1 packet of vanilla sugar
• ½ tsp salt
• 2 cubes of yeast, fresh
• 1 egg(s)
• 225 ml milk, 3.5%
• 1 lemon(s) (organic), peel
• Fat for the mold
• Breadcrumbs, gluten-free, for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 25 minutes

gluten-free

Mix the raisins with the rum or water and let it sit overnight. Sift the flour into a bowl and add all the other room-temperature (!) dough ingredients. Using the dough hook on a hand mixer, knead until smooth. Then knead by hand for about 5 minutes. Cover and let rise at room temperature for about 30 minutes. Add the raisins to the dough and knead in again with your hands. Add gluten-free flour, if desired. Grease a 28 cm loaf pan and sprinkle with breadcrumbs. Pour the dough into the pan, spread it evenly, cover with cling film, and refrigerate for about 30 minutes. Don’t worry, it’s really true! Preheat oven to 190°C (top/bottom heat: 175°C). Protruding raisins burn easily, so press them firmly into the dough before baking, covering them as much as possible. Bake on the middle rack for about 20-25 minutes. Note: Makes about 18 slices. The dough is also great for a raisin braid.