John Myers
Ingredients for 4 servings:
- 500 g flour, type 550
- 250 g milk
- 80 g sugar
- 30 g yeast, fresh
- 1 m.-sized egg(s)
- 5 g salt
- 50 g butter
- 100 g raisins
- Oil, for the mold
- Breadcrumbs , for the form
- Butter, for spreading
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Stir the yeast into a quarter of the milk until smooth. Dissolve 50g of butter in the remaining milk. Do not allow to get too hot. Put the flour in a bowl and make a well in the center. Mix the egg and sugar in it. Lightly coat the raisins in flour in a small bowl. Add the yeast dissolved in the milk, the milk with butter, the salt, and the raisins, then knead well. Knead by hand for 5 minutes. The dough should now be about body temperature from the warm milk and the kneading. Close or cover the bowl and wrap it in a towel and let it rise at room temperature for about an hour, until it has doubled in size. Knead the dough again and shape it into a loaf pan approximately 30x10cm. Grease the pan with oil and dust with breadcrumbs. Depending on the height of the pan, cover with a damp tea towel or a roof of aluminum foil and let it rise for another hour. Bake in the oven at 200°C for about 30 minutes. Brush with butter immediately after removing it from the oven. After a short wait, let it cool completely on a wire rack. Tastes great spread with quark and jam.
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