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Raisin loaf
Preparation time: 90–100 minutes
Makes 8 slices
Dough ingredients
¹/₂ cube of fresh yeast (21 g)
125 ml lukewarm milk
250 g strong white flour
10 g caster sugar
75 g melted butter
100 g raisins
Topping ingredients
75 g butter
125 g brown sugar
Accessories
26 cm springform cake tin
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. 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 immediately until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Raisin loaf
Shelf level: see display
Duration: approx. 38 minutes
Alternative settings
Oven function: Fan plus
Temperature: 150–160 °C
Heating-up phase: normal
Shelf level: 2 [2] (1)
Duration: 35–40 minutes
Baking
59
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