Raisin loaf
Serves approx. 8
Base:
250 g strong white flour
20 g fresh crumbled yeast or 1 x 7 g
sachet of fast action dried yeast
10 g sugar
125 ml lukewarm milk
100 g raisins
75 g butter
Topping:
75 g butter
125 g brown sugar
Method:
1. Add the yeast to the milk and stir
until dissolved. Add the flour and sugar
and knead to a smooth dough. Knead
in the raisins and leave to rise for
approx. 15 minutes at room
temperature. Punch down and then roll
out into the bottom of greased and
floured springform cake tin (
C
26 cm).
Make a small rim around the edges of
the tin. Place in the oven at 50°C for
about 15 minutes to rise.
2. 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.
Use one of the following functions:
Automatic
/ Cakes / Raisin cake
Baking duration: approx. 45 minutes
or:
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 35–40 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 25–35 minutes
Cakes
80
Summary of Contents for H 5081
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