Raisin Bread

Ingredients:

• 450 grams raisins
• 450 grams currants
• 8 dl milk
• 25 grams (= 1 oz.) active dry yeast
• 1 kg flour
• 15 grams salt
• 20 grams ground cinnamon
• 50 grams "white" brown sugar

Instructions:

• rinse the raisins and currents, then towel them dry
• heat the milk until lukewarm
• in a large bowl, mix the yeast and a pinch of sugar in some of the milk
• blend in the flour, salt, sugar, cinnamon, and the rest of the milk
• knead until the dough is smooth, soft, and elastic
• cover the bowl with a damp cloth, and put it at a warm spot
• let the dough rise for 1-1½ hours
• knead again and shape in to the shape of a loaf
• put the dough into a buttered loaf pan
• cover the pan, and let the dough rise again for ½ hour
• preheat the oven to 200 °C (390 °F)
• put the pan in the middle of the oven, and bake for 45 minutes
• just before the bread is done baking, brush the top lightly with some water
• take the bread out of the pan, and let cool. [Recipe by Lou Preston]