Red currant pan bread/ Johannisbeeren blechkuchen
Cooking Instructions
- 1
Dissolve the fresh yeast in luke warm milk.
- 2
In a mixing bowl, add flour, sugar and salt.
- 3
Slowly mix it with low speed mixer. Add the milk mixture.
- 4
Add the eggs. Let it knead slowly for 5 minutes. Add the butter.
- 5
Knead the dough until it is elastic and smooth for another 5- 10 minutes with medium speed.
- 6
Place the dough in a greased bowl. Let it rest for 1 hour until it is double in volume.
- 7
While waiting the dough double, prepare the vanilla custard. Please refer to my homemade vanilla custard or you may prepare it with the ready custard powder.
- 8
Cool down the custard and prepare the red currants (washing and pulling off)
- 9
Prepare the baking tray, grease with margarine. Roll the dough and place it on the baking tray.
- 10
Let it proof for 30-45 minutes on baking tray. Pre heat oven on 160°C.
- 11
Mix the vanilla custard and red currants. Spread them evenly on top of bread dough.
- 12
Bake it for 35-40 minutes until the bread is golden colour.
- 13
Remove it out and serve it warm or cool it down.
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