Rinse raisins, dry with kitchen roll. Put all the ingredients for the yeast dough in a wide bowl, mix with a mixer or food processor for at least 5 minutes until a smooth dough. Preheat the oven to 50′ for 5 min, turn it off, let the covered dough rise in the oven for 15 min. Now add the raisins and knead briefly. Shape dough into an even roll, place in a rested loaf pan. Score deeply with scissors at 2 cm intervals to make small points. Rise again. Whisk egg with water, brush the bread with it, bake.
Circuit: 170-190 , 1st slide bar v. U.
160-180 , convection oven 45-50 min
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