John Myers
Raisin Bread and Raisin Mares
The perfect raisin bread and raisin mares recipe with a picture and simple step-by-step instructions.
- 250 ml Lukewarm low-fat milk
- 1 packet Dry yeast or 1/2 cube of fresh yeast
- 500 g Flour
- 60 g Sugar
- 1 pinch Salt
- 50 g Soft butter
- 1 Egg
- 1 teaspoon Baking powder
- 125 g Raisins
- 1 heaped teaspoon Rum raisins
- 2 tablespoon Brush milk
- Mix lukewarm milk with a teaspoon of sugar and yeast until it is dissolved and set aside, covered.
- Meanwhile mix the flour and baking powder in a mixing bowl and add the egg, butter, sugar and salt.
- Make a well in the middle, add the yeast milk and knead everything well. It will be a non-sticky batter.
- Cover the yeast dough in the bowl with a drying cloth and let it rise for 30-45 minutes in a warm place (e.g. oven at 28-30 ° C).
- Soak the dry raisins briefly in lukewarm water and then pat dry.
- As soon as the dough has doubled, knead again and knead in the raisins and rum raisins.
- The dough is then placed in a greased mold and left to rise, covered with a drying cloth, for another 45-60 minutes in a warm place.
- Heat the oven to 175 ° C with a fan oven. Cut the dough into the shape, 1 cm deep and brush with 2 tablespoons of milk. Next, place in the heated oven on the lowest rack and bake for 30 minutes.
- If the dough is well browned after 20 minutes and you don’t want it too dark, you can cover it for the last 10 minutes.
- As soon as the raisin bread is ready, switch off the oven and leave the raisin bread (without the cover) there for another 10 minutes.
- Let the raisin bread cool in the tin for a few minutes and then lift it out and place it on a wire rack to cool down further.
- Tip 12: 1 teaspoon. Vanilla sugar doesn’t hurt either as it really isn’t too sweet!
- Bon appetit !!!
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