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Simple Step to Cooking Delicious Red currant pan bread/ Johannisbeeren blechkuchen

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Red currant pan bread/ Johannisbeeren blechkuchen

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Below are the ingridients that are required to make a heavenly Red currant pan bread/ Johannisbeeren blechkuchen:

  1. You need of Bread :.
  2. Prepare 250 gr of all purpose flour.
  3. Take 75 ml of warm milk.
  4. You need 50 gr of sugar.
  5. Prepare 2 gr of salt.
  6. Get 20 gr of fresh yeast/ 5 gr dry yeast.
  7. Take 1 of egg.
  8. Use 40 gr of butter.
  9. Use 200 gr of red currants.
  10. Get 500 ml of vanilla custards/puddings.

Done with the ingridients? Below are the instructions on cooking Red currant pan bread/ Johannisbeeren blechkuchen:

  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..

Use leftover jam for anything from spreading. Rеd and black currants (not rеlatеd to Zantе currants, a typе of raisin) arе oftеn an ingrеdiеnt in Gеrman dеssеrts and somеtimеs mеat dishеs. Need to use up a glut of redcurrants? These juicy little berries are ideal in summer puddings or in a traditional relish with a Sunday roast. A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream.

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