Der Besten Rosinenbrot

Instructions

1. Warm the milk in a saucepan until it's just slightly warm to the touch, but not hot. Pour the milk into a large mixing bowl and add the melted butter and sugar. Stir to combine.

2. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes frothy.

3. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add this mixture to the yeast mixture, stirring until a soft dough forms.

4. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.

5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

6. Once the dough has risen, punch it down and knead in the raisins until evenly distributed.

7. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan. Cover with the kitchen towel and let it rise for another 30-45 minutes.

8. Preheat your oven to 350°F (175°C).

9. Brush the top of the loaf with the beaten egg to give it a shiny finish.

10. Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.

11. Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.