Raisin Bread

My father always makes this bread around Christmas, and this is the first year that I make it as well for my little family.

For two breads (It will never be too much : you can always slice the second bread and freeze it) :

• 1kg of wheat flour
• 1 cube of fresh yeast (42g)
• 1 egg (+1 for at the end)
• Approximately half a liter of lukewarm water
• 200g of raisins (more or less according to taste).
• You can also add nuts, seeds, candied fruit, ginger, etc.
• 2 tablespoons of honey
• 2 teaspoons of salt

• Put the flour in a mixing bowl and make a hole in the middle with the back of a spoon. Fill it with the yeast, some lukewarm water and the honey, and wait for the yeast to dissolve.
• Mix it slightly with a wooden spoon, then add the raisins, the egg, the salt, and more water.
• Stir and add water until it is a nice dough that does not stick to the bowl. Is it too wet, add some flour. Too dry, add some water.
• Grease two loaf pans (approximately 30x15x15cm) and put the dough in. Beat an egg and brush it on the top of the dough.
• Let the breads rise to the top of the loaf pans. It can take half an hour, but maybe also two hours, depending on the room’s temperature. You can also put them on the lowest temperature of your oven to quicken the process.
• Then bake the loafs for half an hour at 220°C (lower if it is turning heat).