https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Krentenbrood 2026-04-05T16:24:10Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Krentenbrood&diff=1926&oldid=prev 2020-07-19T09:05:07Z

<p>typo</p> <p><b>New page</b></p><div>[[Bread &amp; baking|&amp;lArr; Bread &amp; baking]]<br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :350g white bread flour<br /> :20g yeast (or 10g dried)<br /> :8g salt<br /> :±200ml milk<br /> :2 eggs<br /> :60g melted butter<br /> :150g currants<br /> :150g raisins<br /> :30g sucade (or chopped mixed peel)<br /> :zest of 1 lemon<br /> <br /> ==Method==<br /> #Make a brioche dough by mixing half the flour with the yeast, milk and eggs, allow to rise for 30 minutes. Mix in remaining flour and the salt and beat well with a dough hook. Slowly add the melted butter till all incorporated. Allow to rise for an hour or so. <br /> #Add the remaining ingredients, mix well to incorporate, and allow to rise again. <br /> #Shape and transfer to a lined or buttered loaf tin and allow to rise towards top of tin<br /> #Bake at 220℃ till cooked - 30-40 minutes<br /> <br /> &lt;small&gt;&#039;&#039;Kookboek v/d amsterdamse huishoudschool&#039;&#039; C.J.Wannée&lt;/small&gt;<br /> &lt;div class=&quot;keywords&quot;&gt; &lt;/div&gt;<br /> <br /> &lt;div class=&quot;recipeindexentry&quot;&gt;&lt;small&gt;Paasbrood or Currant loaf&lt;/small&gt;&lt;/div&gt;</div>

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