Raisin Bread mix
Feeststol/Rozijnenbrood mix • Rosinenbrotmischung • Mélange de pain aux raisins
INGREDIENTS
Dried raisins, corn starch, flours: (rice, corn, soy), dextrose, thickening agent: E415, salt, turmeric
PREPARATION
Mix 275 ml of lukewarm milk with 7 g of dried yeast and stir well. Beat 1 egg (or substitute) in a mixing bowl. Add 30 g softened butter and the milk with yeast. Mix this together for 30 seconds. Finally add the mix and mix for 5 minutes to a nice dough. Preheat the oven to 180°C. Line a baking tray with parchment paper and spread the dough evenly on the baking tray in an oval shape. Push the raisins under the dough, this will prevent the raisins from burning. Let the bread rise for 40 - 60 minutes and then place the roll of almond paste in the bread. Open the dough a bit from the center, place the roll in it and then fold it back again. Bake the bread at 180 °C for 40 -45 minutes. Let cool before serving.
Tip: fill the bread with almond paste. Easy to prepare with Peak’s Almond paste mix.
ALLERGENS INFO
Soy
|
Nutritional values per 100 gram: |
|
| Energy | 1481 kJ / 354 kcal |
| Protein | 6,6 g |
|
Carbohydrates
|
72,3 g 28,2 g |
|
Fat
|
2,5 g 0,4 g |
|
Fibres |
6,1 g |
|
Salt |
0,87 g |
