Enriched raisin bread. More spices, eggs, butter and raisins compared to previous ones. Takes somewhat longer to rise due to the added butter.
- 500 g white bread flour
- ground pepper (large pinch)
- grated nutmeg (large pinch)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons cane sugar
- 200 g milk
- 20 g fresh yeast
- 2 small eggs
- 40-50 g butter
- 200 g raisins
1. Mix the flour, spices, sugar and salt in a bowl.
Make a well in the centre, pour in the milk. Crumble the yeast in the milk.
Mix the yeast and milk to a batter with some of the flour.
Add the 2 eggs to the mixture,.
Mix everything to a not too sticky dough. Turn out and knead to a smooth ball (+- 3 minutes).
Knead the diced butter into the dough piece by piece (takes also some minutes).
Add the raisins to the dough.
Return to an oiled bowl,
Leave to rise for 1 hour.
2. Turn the dough out on a floured surface.
Form into a loaf and put in a greased baking tin (should be filled by 2/3).
Leave to rise for 1 hour or until doubled in size.
3. Bake in a preheated oven at 190-200 C for about 30 minutes.
Leave to cool on a wire rack.
Glazed the loaf with milk before baking. As a result bread was glued to the tin, some difficulties to get it out.