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German rosinenbrot (raisin bread) recipe

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telegraph.co.uk

This German raisin bread is easier than the babka – no filling or difficult shaping – and a good place to start if you’ve never made a sweet milk bread before.

It’s great for afternoon tea and breakfast, toasted and buttered. There are videos online on how to braid the strands of dough together.

It’s not difficult and it’s a thrill to make a loaf that looks so impressive.If you leave the raisins, booze and zest out, this makes a lovely slightly sweet white loaf, delicious for making ham sandwiches or spreading with jamPrep time: 1 hour, plus 3 hours proving time | Cooking time: 35 minutesOne loafFor the toppingWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website.

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