Belgian Raisin Bread (rosynenbrood) For Abm

Total Time: 4 hrs Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

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

Recipe

• 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.