Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Saturday, April 7, 2012

Sweet Raisin Bread with Almonds

For us the perfect sweet bread for Easter...
It is really easy to make and I really love that it's made without candied fruit.


500g flour
1 sachet of yeast
70 g sugar
1 pinch of salt
100g raisins
80g almond slices
60g butter
250 ml milk
1 egg
1 tablespoon milk
1/2 tablespoons of oil
some margarine for baking dish


Mix the flour, yeast, sugar, salt, raisins and almonds.
Gently warm the milk and add the butter, let the butter melt.
Now add the milk-butter-mixture and egg to the flour mix.
Thoroughly knead the dough.
Place the dough in a bowl cover with a kitchen towel and store it for 20 minutes in a warm place.
Grease a loaf pan, knead the dough once more vigorously, pour into the mold and make a 0.5 cm deep cut in the middle.
Mix the milk and oil and spread half of it with a brush on the bread.
Let the dough rise again for additional 10 minutes, then put it in the non-preheated oven at 180°C for about 30 minutes.
Brush it again with the milk-oil mixture after 15 minutes of baking time.

The bread is ready when it’s nicely golden brown and crisp.

1 comment:

  1. Yum! Looks great.
    I have a recipe somewhere for raisin-rosemary bread. Will try to dig it up.