Ingredients

The following ingredients have 1 Servings
  • 5 cups about 5 cups flour ((625 gr.))
  • 1 1/2 teaspoons Salt ((6 gr.))
  • 1 1/3 cups Milk ((1/3 liter))
  • 1 active dry yeast ((30 gr. ))
  • 1/2 cup Butter ( (100 gr. ))
  • 1/2 cup plus 1 tablespoon sugar ((100 gr.))
  • 3 egg
  • 1/4 of a lemon rind (, grated)
  • 1/2 cup golden raisins ((50gr.))
  • 8 10 walnut halves

Instruction

  • Take butter out of refrigerator and let it get to room temperature.
  • Grease and flour Bundt Cake pan.
  • Arrange walnut halves in bottom of pan, cut half of the walnut should face up.
  • Measure 4 cups of the flour into large mixing bowl, add salt. Set aside.
  • Mix the butter, 1 tablespoon of flour and 1 tablespoon of sugar with 1 of the eggs. Let rest for 5 minutes.
  • Place milk on very low burner, in a small saucepan. Milk MUST be warm, between 100 and 110°F! If the milk is too hot, the yeast may be killed; if the milk is too cold, it won't activate.
  • Grate lemon rind and measure raisins, set aside.
  • After the butter mixture has rested 5 minutes, add the 1/2 cup sugar, the other cup of flour and the other two eggs.
  • Check milk temperature,when it's at the proper temperature stir in yeast .
  • Add the milk and yeast to the 4 cups of flour and salt and mix well with wooden spoon.
  • Add the butter mixture to the yeast mixture and mix well (this bread dough is very moist so unlike other breads, it is not kneaded!)
  • Mix in lemon rind and raisins.
  • Spoon into prepared pan, as evenly as possible. Cover with a clean kitchen towel and let rise in a warm place until almost to the top of the pan. With original yeast, 1 1/2 to 2 hours. With Rapid rise yeast, about 1 hour.
  • Bake at 350 about one hour until golden brown (cover with foil if it gets too brown). I rap the bread with my knuckle, if the bread sounds hollow, it's done.