Belgian Raisin Bread (Rosynenbrood) for ABM

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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 MADE WITH LOVE BY

@KateL
Contributor
“Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. "Just hold the raisins together with a little dough", the Flemish way. Don't know if you could pack in any more raisins than this has. For 1 1/2 pound loaf.”