John Myers
Ingredients for 1 servings:
- 500 g wheat flour type 405
- 7 g dry yeast
- 80 g sugar
- 1 tsp salt
- 300 ml milk, lukewarm
- 1 egg(s), size M, whisked
- 90 g butter, room temperature
- 100 g raisins
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes
loose, makes a loaf of approx. 1100 g
The bread is baked in a bread maker with a yeast dispenser and ingredient compartment. In my bread maker, the dry ingredients are added first. First, place the raisins in a bowl and pour boiling water over them, letting them stand for 5 minutes. Drain and pat the raisins dry with a paper towel. Remove the baking pan from the bread maker and insert the dough hooks. Add the flour, sugar, and salt and mix. Pour on the milk, then the beaten egg, and then the very soft butter flakes. Place the pan in the bread maker and close the lid. Add the yeast to the yeast compartment and the raisins to the ingredient compartment. Due to time constraints, I chose the “Raisin Bread Mix” program, which runs for 2 hours and 30 minutes (1 rise, 45 minutes baking). The bread maker then starts kneading immediately. I can’t adjust the weight, but I can adjust the browning. I chose “Light.” Start the program. After baking, immediately turn the bread out of the pan and let it cool on a wire rack. If you have enough time, select the “Normal Raisin Program” or the standard program for your bread maker. The butter should not be melted, just softened. For bread makers without a special “compartment” and input, add the liquid ingredients first; please follow the instructions for your bread maker. Usually, the yeast should not come into contact with the salt; the raisins are added after a beep or added to the flour. In my opinion, the softened butter should go on top of the liquid. Depending on your taste and the season, the bread can be flavored with cinnamon, orange peel, or cardamom. Spices should then be added to the flour.
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