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Raisin loaf
Serves approx. 8
Mixture:
250 g strong white flour
20 g fresh yeast or 1/2x7gsachet 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 this to the flour and
sugar and knead to a smooth dough.
Leave for 15 minutes at room
temperature to rise.
2. Wash the raisins and drain well.
Carefully knead into the dough.
3. Press the dough evenly into the
bottom of greased and floured spring
cake tin (C 26 cm). Make a small rim
around the edges of the tin. Leave to
rise for approx. 15 minutes.
4. 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
Duration: Approx. 45 minutes
or:
Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 35–40 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 25-35 minutes
Tip
The dough can be proved using the
"Automatic / Cakes / Yeast dough"
programme.
Cakes
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