Raisin and Nut Yeast Bread

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Raisin and Nut Yeast Bread
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
Ingredients
500 grams
Pastry flour (approximately 18 ounces, or 2 cups)
1 pinch
½ cube
fresh Yeast
80 grams
Sugar (approximately 4 ounces, or 1/3 cup)
liter
lukewarm Milk (approximately 1/2 cup)
1
60 grams
Butter (approximately 3 ounces)
1
organic Lemon (of the cup)
150 grams
yogurt (whole milk) (approximately 5 ounces)
1 teaspoon
Orange peel spice
1 teaspoon
125 grams
Rum raisin (approximately 4 ounces)
50 grams
chopped Hazelnuts (approximately 2 ounces)
40 grams
Pine nuts (approximately 2 ounces)
Pastry flour (to roll out dough)
Fat (for the pan)
1
1 tablespoon

Preparation steps

1.

Put the flour and salt into a bowl, make a well in the middle. Crumble yeast and mix with 1 tablespoon sugar and 6 tablespoons milk. Mix with flour and salt, cover and let rise in a warm place. Mix the remaining sugar, the egg, butter, lemon zest, yogurt and spices.

2.

Add all ingredients to dough and if dough is too dry, add milk as necessary. Knead, adding in the raisins, nuts and pine nuts. Knead the dough and let rise about 1/2 an hour in a warm place. Preheat convection oven to 200°C (approximately 400°F). Remove 1/4 of the dough and on a floured work surface form the remaining dough into a round body.

3.

Separate remaining section of dough into 6 strands 12 cm long (approximately 5 inches). Twist strands and lay in a star shape on the bread. Place bread in a greased springform pan (22 cm diameter, approximately 9 inches), brush with the egg yolk and honey and bake in the oven for about 35 minutes.