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Baking
Raisin loaf
Preparation time: 110–140 minutes
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g caster sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Place the
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 30 minutes.
Knead the raisins into the dough. Place
the dough in the greased tin, place the
tin in the oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Brush the top with water and then bake
until golden.
78
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Sweet bread
Shelf level: see display
Duration: approx. 60 [60] (55) minutes
Alternative settings
Oven function: Moisture plus
Temperature: 150–160 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
1 burst of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
Duration: 50–60 minutes
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