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Belgian Raisin Bread (Rosynenbrood) for ABM

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“Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. "Just hold the raisins together with a little dough", the Flemish way. Don't know if you could pack in any more raisins than this has. For 1 1/2 pound loaf.”
READY IN:
4hrs
SERVES:
8
YIELD:
1 1-1/2-lb. loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!).
  2. Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
  3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins.
  4. Let cool completely before slicing.

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