Printable Recipe
German Magazine Recipe from the 60s
Soft German-style enriched yeast bread with cranberries and raisins, shaped into four loaves and baked until golden.
Prep time
30 min
Cook time
40 min
Total time
2 hrs 45 min, including soaking and rising
Yield
4
Ingredients
12
Steps
8
Filed under: cranberry, raisin, eggs, milk, baked, german.
Source channel: A COOKING BOOK
Key ingredients
Cranberries, Black Raisins, Brown Raisins, units Eggs, Sugar.
Ingredients
- 1/2 cup Cranberries (Soak in cold water for 20 minutes)
- 1/4 cup Black Raisins (Kishmish)
- 1/4 cup Brown Raisins
- 2 units Eggs
- 4 tbsp Sugar (50g)
- 250 ml lukewarm Milk
- 3 tbsp Butter (40g)
- 1 tbsp instant Yeast (9g)
- 550 g Flour
- 1 tsp Salt (4g)
- 1 unit egg yolk
- 1 tbsp milk
Method
- Soak cranberries, black raisins, and brown raisins in cold water for 20 minutes.
- In a bowl, mix eggs, sugar, lukewarm milk, butter, instant yeast, flour, and salt.
- Add 50-80g of flour as needed.
- Grease the bowl and cover the dough, leaving it in a warm place until it doubles in size.
- Divide the dough into 4 parts and let it rest for 15 minutes.
- Cover and let it rise for 40 minutes.
- Mix egg yolk with milk for glazing.
- Bake in a preheated oven at 360F (180C) for 40 minutes.