Belgian Raisin Bread (Rosynenbrood) for ABM
- Ready In:
- 4hrs
- Ingredients:
- 10
- Yields:
-
1 1-1/2-lb. loaf
- Serves:
- 8
ingredients
- 2 1⁄4 teaspoons active dry yeast
- 3 cups bread flour
- 3 tablespoons powdered milk
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons sugar
- 1⁄3 cup vegetable oil
- 1 whole egg
- 1 egg yolk
- 1 cup water
- 3 cups raisins
directions
- Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!).
- Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
- Let cool completely before slicing.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!