{"id":13573,"date":"2018-10-16T00:53:57","date_gmt":"2018-10-15T22:53:57","guid":{"rendered":"http:\/\/brittas-kochbuch.info\/?p=13573"},"modified":"2019-02-19T12:41:58","modified_gmt":"2019-02-19T11:41:58","slug":"world-bread-day-2018-rosinenstuten-a-brioche-like-sweet-bread-with-raisins","status":"publish","type":"post","link":"https:\/\/brittas-kochbuch.info\/?p=13573","title":{"rendered":"World Bread Day 2018: Rosinenstuten (a brioche-like sweet bread with raisins)"},"content":{"rendered":"

\"World<\/a><\/p>\n

Zur\u00a0deutschen Version<\/a> springen<\/p>\n

World Bread Day takes place for the 12th time already this year. For more information<\/a> please refer to Zorra’s Blog Kochtopf aka 1x umr\u00fchren bitte<\/a>.<\/p>\n

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This sweet raisin bread was a typical treat to find on Saturday’s or Sunday’s coffee table in my early childhood. Back then shops closed at 1 pm on Saturdays, Sundays the shops kept closed, not even bakeries were open as nowadays. There was one pastry shop where you could buy cakes and tarts to take away but the prices were accordingly high.
\nThus we had Rosinenstuten<\/em> on normal weekends. In fact I found this recipe in one of my Grandmum’s old baking books, supplied with her own notes.<\/p>\n

The name Stuten<\/em> derives from the Middle High German and means something like thigh, maybe because of its form. A Stuten<\/em> does not necessarily have to be sweet. There is a typical bread in the German region of Westphalia which is called Bauernstuten <\/em>(farmer’s loaf). It is a made from wheat flour with a lower amount of rye bread and yeast.<\/p>\n

Now to the recipe.<\/p>\n

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Ingredients for a loaf tin of 30 cm length or a toast bread mold:<\/u><\/p>\n