Greek cuisine · Breakfast & Eggs

Staffidopsomo (Raisin Bread)

Sweet yeast bread with raisins and cinnamon, the classic Greek breakfast bread sliced.

Ingredients · for 8 servings

• 550 g wheat flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 1 tsp salt
• 1 tbsp cinnamon
• 250 ml lukewarm milk
• 60 g soft butter
• 1 egg
• 150 g raisins
• 1 orange (zest)

Instructions

1. Soak the raisins in warm water for 15 min, then drain and pat thoroughly dry, so they don't make the dough watery later.
2. Mix the flour, dry yeast, sugar, salt and cinnamon, add the lukewarm milk, the soft butter and the egg, and knead for 10 min into a smooth, elastic dough.
3. Knead in the raisins and finely grated orange zest and let the covered dough rise for 75 min, until it has doubled in volume.
4. Knock back the dough, shape into a loaf and place in a greased 30 cm loaf tin; let rise, covered, for another 40 min, until it reaches the rim.
5. Bake in a preheated oven at 180 °C for 40–45 min; if the surface browns too early, loosely cover with foil after 25 min.
6. Let the bread rest in the tin for 10 min, then cool on a rack and serve in slices with butter and honey.