Saint Martin's bread
Raisin bread with and chocolate
- 500 GRAM FLOUR
- 4 TABLESPOONS SUGAR
- 75 GRAM RAISINS
- 50 GRAM PINE NUTS
- 50 GRAM CHOCOLATE, chopped
- 2 BOLLS PRESERVED GINGER, chopped
- 1 1/2 TEASPOON SALT
- 150 GRAM ALMOND PASTE
- 1 EGG YOLK
- 1 1/2 TEASPOON DRY YEAST
Mix all ingredients and knead for 5 minutes. Add the raisins and currants and knead 1 minute more. Allow the dough to rise for one hour. Form the dough into a big rectangular shape and allow it to rise for one more hour. Bake the bread in the oven at 180 degrees Celsius.
On the 11th of November, Martin's Day (St. Martin of Tours) is celebrated in The Netherlands, the Flemish part of Belgium and the north of France. Children walk through the streets carrying paper lanterns. Click on culinary calendar for more links between cooking and historical events.
Mix flour, yeast, sugar, salt and 2.5 dl water. Knead for 10 minutes and then add the raisins, chocolate, ginger and chopped nuts. Let the bread rise for half an hour; in the meantime mix the almond paste with an egg yolk and form a roll. Roll the bread into a rectangular form and put the roll of almond paste in the middle. Form a raisin bread like in the picture. Make it rise this time for one and a half hour. Bake the bread in the oven for 40 minutes at 200 degrees Celsius.
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