Krentenbrood

In a small bowl, add the raisins and hot water to rehydrate the raisins a little

Combine milk and water in a microwave safe jug and warm it up in the microwave to lukewarm (about 40-50 sec)

Add yeast, sugar, milk and water in the bowl of stand mixer and whisk until combined. Set aside for about 10 minutes

Add flour, salt and cinnamon in a separate bowl, whisk to combine

Drain water from raisins and dry with paper towel. Set aside

Add the flour to the stand mixer bowl and knead to combine

Add the soft butter to the dough and let the machine knead for another 5-10 minutes until the dough is nice and smooth

Transfer the dough to your lightly floured workplace and roll or press out the dough to a rectangle. Add half of the raisins

Fold one half of the dough to the middle and the other half over that. Gently roll or press out the dough again to a rectangle and add the rest of the raisins. Repeat the fold and then form a ball

Transfer the ball of dough back to the bowl and cover with plastic wrap and let it rise for 1-1 1/2 hours or until doubled in size

After the rise, roll or press out the dough on a lightly floured workspace to a rectangle, make sure it's as wide as your loaf pan

Butter the loaf pan

Then, roll up the rectangle away from you and put it in the loaf pan, seem down

Let it rise for another 45-60 minutes

Start preheating the oven to 175 degrees Celsius about 15 minutes before the end of 2nd rise

Whisk an egg with a bit of water and egg wash the top of the bread

Bake the 'krentenbrood' for about 35 minutes in the preheated oven

When done, remove bread from pan and let it cool for at least 30 minutes (the hardest part of this recipe)