Bread with raisins

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  • Yeast fresh from the baker: 50 g
  • Flour: 300 g
  • Eggs: 2
  • Sugar: 50 g
  • Raisins: 100 g
  • Olive oil: 4 tablespoons
  • Salt: taste.


Put the leaven in a table, kitchen and add 100 g of flour. Add a pinch of salt, a spoon of olive oil and an egg. Work all the ingredients with the tips of the fingers, kneading well until obtaining a homogeneous mass. Shape into a ball and let stand in a covered container with a soft, dry cloth for 2 hours. Flour of the working table and put the dough on it. Wrap the remaining flour, sugar, oil, and egg. Knead vigorously. If necessary, add a trickle of water to make the mass more elastic. Let the raisins in warm water and drain in a colander. Roll out dough in a large circle and add the raisins.

Continue to work the dough for 10 minutes, so that the raisins are well distributed. Form bread with your hands and place in an oven tray, greased with oil. Let stand again covered with a cloth, during 3 hours. Pre-heat the oven to 180. Bake the bread for 15 to 20 minutes. Allow to cool before eating.

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