The topic for Bread Baking Day #2 is „Bread with fruit“. My impression is that in Germany, bread with fruit almost is immediately called cake. The only things I came up with entitled bread were Fruit Bread, which I think is more a Christmas thing here and which I actually do not really like, Banana Bread, which I already recently tried, and bread with raisins.
So I decided to bake Rosinenbrot or Krintstuut, as it is called in Ostfriesland where I originally come from. This is a sweet white wheat yeast bread containing rasins. It is best served with butter only.
- 1 pkt dry yeast
- 450 g wheat flour (type 550)
- 1 egg
- 200 ml milk (lukewarm)
- 50 g butter (I always use the reduced fat version)
- 45 g sugar
- 1 pkt Vanilla sugar
- 100g rasins
- some cinnamon and nutmeg
Make an elastic dough out of all ingredients except the raisins and leave it to rest for 45 minutes until it has doubled. In the mean time put the raisins to soak in some hot water with some rhum, if you like. Then dry the raisins and add them to the dough. Kneed dough well again and form it into a plait shape. Then put it on a baking tray or into a buttered baking form and leave it to rest for another 30-45 minutes. Then bake it in the oven at 200 °C for about 45 minutes. Best served with butter only.