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Raisin bread

updated

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Ingredients for 1 servings:

  • 500 ml milk
  • 900 g wheat flour type 550,
  • 80 g margarine
  • 80 g sugar
  • 6 g salt
  • 2 packets of dry yeast
  • 150 g raisins
  • Margarine for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

This recipe is for a bread pan measuring approximately 29 cm long, 15.5 cm wide, and 10 cm high, tapering towards the bottom to 24.5 x 11.5 cm. Dissolve the margarine and add the milk. Combine this liquid with the flour, sugar, salt, and yeast to form a firm dough. Finally, knead in the raisins. Let the dough rise for approximately 1 hour. Knead again and pour into a greased bread pan or large loaf pan. Preheat the oven to 50°C, turn off the oven, and let the bread rise for another 15 minutes. Then set the oven to 180°C (top/bottom heat) and bake the raisin bread for approximately 40-45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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