Raisins Bread (Stafidopsomo)

Ingredients

1/2 teaspoon dry yeast

6 tablespoons sugar

1/2 teaspoon salt

30 grams margarine, melted

120 grams milk

35 grams water

50 grams raisins

In the mixer put the flour, yeast, sugar, all spice mix and salt.

Pour the water, the milk and the margarine and start mixing for about 10 minutes until the smooth ball is gathered around the hook.

Take a bowl and oil it. Place the dough either in a warm place or in the oven for an hour.

After the hour has passed deflate the dough and let it stand for another hour.

After these two hours of rising, take the dough split in two and incorporate the raisins to both of them by hand.

Just knead a little bit until the raisins are inside your dough.

Form to balls pressed on top to flatten and place them on a pan covered with parchment paper.

Let them rise for ½ hour and in the meantime preheat your oven to 175° C.

Bake them for at least half an hour or until they become golden brown.

Turn off the oven and let them in for another ten minutes, so as to completely dry inside.

They can be eaten warm-I like this very much-and cold.

You can toast them and add honey or marmalade and it is totally decadent!

10 servings

Sunday, April 3, 2011 - 8:15am