Three bread posts in a row? Yes, that is all I have. I can’t believe I was able to squeeze in a MoFo post today. It’s been long and busy.
When I made the Stuten P. said: “Yes, that is all very well and it tastes delicious but you have to make one with raisins.” Of course, he was right. We like Stuten, but what we like even more is Rosinenstuten, (raisin sweet bread) . Another childhood memory which involves my grandmother, a fantastic bakery next to my parents house, and eating too much food.
Rosinenstuten is just another name for the most delicious raisin bread in the world. Use the plain Stuten reicpe and add 80 g (1/2 cup) raisins at the end of kneading time.

Yesterday I had a meet up with Chris and Harald, the awesome folks from vegalicious.  We had a fantastic time although it was cold and raining cats and dogs. Unfortunately we didn’t take any picures, so go over to their site and droll over their artful food pictures. I’ve always enjoyed Chris’ and Harold’s recipes and will try some more next MoFo week.