Rosinenbread – German Raisin Bread
Ingredients
1¼ cup milk 2% or whole milk, warmed to 100-110º Fahrenheit
⅓ cup sugar use 1 tablespoon for the yeast mixture and the remaining sugar for the dough
2 teaspoons active dry yeast
4 cups flour
1 large egg
¼ teaspoon salt
6 tablespoons butter unsalted, softened, cut into small cubes
½ cup raisins washed and dried
1 egg yolk Optional. Used to make an optional egg wash. See recipe notes below for more details.
Directions
Preheat the oven to 350º Fahrenheit. Either grease with a loaf pan with butter or cover it with parchment paper.
Warm milk (110-120º Fahrenheit). Add yeast and 1 tablespoon of sugar into a tall glass and add the warm milk. Whisk until well combined. Cover the glass with a dish towel and set it aside until the mixture has a frothy top. About 15 minutes.
Add flour, egg, sugar, and salt to a large bowl. Slowly pour the yeast mixture into the dough. Gradually add the softened butter to the dough.
Cover the bowl with a dish dowl and store it in a warm place (or place it in your oven and choose the PROOF setting). Rest until the dough has at least doubled in size. About 45-60 minutes.
Transfer the dough onto a lightly floured surface. Fold the raisins into the dough and shape it into a loaf. Transfer into a loaf pan.
Whisk egg yolk and 1-2 teaspoons of water. Brush the top of the loaf with the egg wash. And place the loaf pan into the oven.
Bake for 35 minutes at 350º Fahrenheit. Remove the pan from the loaf
