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Raisin loaf
Ingredients:
500 g strong white bread flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
40 g fresh yeast
240 ml lukewarm buttermilk
250 g raisins
To glaze:
Water
For the steam: Approx. 100 ml water
Method:
1. Put the flour, sugar, butter, quark and
salt in a bowl. Crumble in the yeast,
add the lukewarm buttermilk and knead
for 3-4 minutes until the dough is
smooth. Then cover and place in the
oven to prove for 25-35 minutes at
35 °C on Conventional heat.
2. Knead in the raisins and put the
dough into a greased loaf tin (approx.
30 x 13 cm). Return to the oven to
prove for 20-30 minutes at 35 °C on
Conventional heat.
3. Brush the loaf with water, and bake
until golden.
Settings:
Function: Moisture plus d
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 55–65 minutes
Bursts of steam: Automatic
Recipes
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