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Baking
Raisin loaf
Serves 8
Dough ingredients
1/2 cube of fresh yeast (21 g)
125 ml lukewarm milk
250 g strong white flour
10 g sugar
75 g melted butter
100 g raisins
Topping ingredients
75 g butter
125 g brown sugar
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar and butter
and knead until you get a smooth
dough. Finally fold in the raisins. Place
in the oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 15 minutes".
Lightly knead the dough then place it in
a greased springform tin (C 26 cm).
Make a small raised edge around the
circumference and place it in the oven
to prove for about 15 minutes using
Conventional heat at 35 °C.
Heat the butter and mix in the sugar.
When the dough has risen make
indentations in the top with your fingers.
Brush the surface of the dough with the
butter and sugar mixture and bake im-
mediately until golden.
74
Recommended settings
H 6x0x
Oven function
Programme
Shelf level
Programme
duration
Alternative settings
Oven function
Temperature
Heating-up phase
Shelf level
Duration
H 6x6x
c
Cakes \ Raisin loaf
See display
approx. 38
approx.
H 6x0x
H 6x6x
U
150–170
Normal
2
35–40
H 6x9x
55
H 6x9x
1
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