NOIX　RAISINS　SECS Raisin Nut Bread

September 5, 2007 Swiss style bread with a generous amount of nuts and dried fruit mixed in the dough. You can mix in any kinds of nuts or dried fruit that you like.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Roughly chop raisins and soak them in 80g of cherry liqueur. Soak yeast in 20cc of water. Let stand for 5 to 10 minutes. Lightly roast almonds and walnuts in the oven or frying pan. Chop the walnuts roughly. Combine flours, yeast, the rest of the water (60cc), salt and sugar in a bowl. Blend well. (Photo #1) Let the dough rise to double the size (about an hour) in a warm place for its first rise. (Photo #2) Mix in raisins (together with cherry liqueur), almonds and walnuts. (Photo #3) Fill tartlet molds with the dough up to the rim. Let the dough rise for about an hour in a warm place for its second rise. Bake in a preheated oven at 180 °C (356 °F) for 15 minutes until brown. Servings per Recipe Calories per Serving Ready In 8  eight 6cm tart molds  0kcal 210 minutes cake flour 50g  bread flour 70g  active dry yeast 8g  water 80g  salt 2g  sugar 70g  raisins 200g  cherry liqueur 80g  sliced almonds 100g  walnuts 100g