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A prototypical sweet German bread, toasted slices of these soft, rich loaves make an excellent accompaniment to breakfast, or the perfect ending to a family meal. Or you can turn them into French toast for an extra special treat.
3 1/3 cups bread flour
2 teaspoons instant yeast
1/4 cup sugar
½ teaspoon salt
1 egg
1 cup plus 2 tablespoon heavy cream, luke warm
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup golden raisins
2 tablespoons butter, melted
Preheat the oven to 375°F with the rack on the middle shelf.
Combine the flour, yeast, sugar and salt in the bowl of a mixer and whisk together to distribute ingredients evenly. Stir in the egg, the cream, butter, and vanilla until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium until smooth, shiny and elastic (approximately 8 minutes), adding a little flour or water if necessary. The dough should be soft and slightly sticky at most.
Remove the dough to a lightly floured surface and shape into a ball. Place in a lightly oiled container, cover and set aside for 20 minutes. Remove the dough again and knead in the almonds and the raisins. Return to the bowl, cover, and set aside to rise.
When the dough has doubled in size from its original volume, remove again to a lightly floured surface. Divide into 2 equal portions and shape into loaves. Place doughs (seam side down) in two 9H5 inch loaf pans. Cover with plastic wrap and set aside to proof (approximately 1 hour).
When the loaves are cresting the top of the pan, place in the oven and bake for until golden brown and hollow sounding when tapped. As soon as the loaves come out of the oven, turn them out onto a wire rack and brush the tops with melted butter. Let cool, slice and serve.
To store, wrap in plastic wrap and
keep at room temperature. For storage longer than 2-3 days, wrap tightly and
freeze.
