Belgian Raisin Bread (Rosynenbrood) For Abm Recipe

Name: Belgian Raisin Bread (Rosynenbrood) For Abm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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!).
2
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.
3
At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
4
Let cool completely before slicing.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 teaspoons active dry yeast, 3 cups bread flour, 3 tablespoons powdered milk, 1 1/2 teaspoons salt, and more.

Yes, Belgian Raisin Bread (Rosynenbrood) For Abm falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Belgian Raisin Bread (Rosynenbrood) For Abm

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