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Baking
Raisin loaf
Preparation time: 110–140 minutes
Ingredients
1 cube of fresh yeast (42 g)
240 ml buttermilk, lukewarm
500 g plain flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low-fat quark
250 g raisins
To glaze:
Water
Accessories
30 cm loaf tin
Preparation
Crumble the yeast into lukewarm
buttermilk and stir until it dissolves.
Then add to the flour, sugar, salt, butter
and quark and knead into 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 loaf with water, and bake
until golden.
78
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Sweet bread
Shelf level: See display
Programme 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)
No./Type of bursts of steam:
1 burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 50–60 minutes
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