Easter Bread

For the Easter bread, soak raisins in lukewarm water for about 1 hour. Mix all dry ingredients. Dissolve yeast in lukewarm milk. Lightly squeeze raisins.

Knead all ingredients well for about 10 minutes. Let dough rise for about 1/2 hour. Form dough into a large loaf and let rise again for about 1/2-3/4 hour.

Heat the oven to 220 °C together with an ovenproof dish. Pour plenty of water into the pan to create a lot of steam. Put bread in and reduce heat to 185 °C. Bake bread for about 1 hour – it is ready when it sounds hollow when tapped. Allow to cool.

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