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Raisin bread with ginger for the BBA

updated

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Ingredients for 1 servings:

  • 330 ml milk, room temperature
  • 1 tbsp rum
  • 1 egg(s)
  • 1 ½ tsp salt
  • 500 g flour (spelt flour, 630)
  • 2 tbsp honey (acacia honey)
  • 1 ½ tsp yeast (Note: Use your own yeast machine for guidance; you may need double the amount)
  • 100 g raisins
  • 100 g ginger, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

from our own test kitchen

Follow the manufacturer’s instructions for your machine; I add the liquid ingredients first. Add the ginger and raisins just before the end of the kneading time and set the yeast to sweet bread and light or medium brown. Yeast reacts to different altitudes and water hardness; for me, on the coast with soft water, the specified amount is sufficient. It’s better to try than to study!

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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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