Belgian Raisin Bread (Rosynenbrood) For Abm

Name: Belgian Raisin Bread (Rosynenbrood) For Abm
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

10 ingredients

4 steps

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

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.