Ingredients

• 500 g bread flour
• 300 g fresh grapes
• 200 ml warm milk
• 80 g butter
• 60 g sugar
• 7 g active dry yeast
• 2 piece eggs
• 1 tsp salt
• 1 tsp vanilla extract
• 1 piece egg yolk for wash

Instructions

1. Prepare the yeast

   Mix the warm milk with 1 tablespoon of sugar and sprinkle the yeast on top. Let stand for 5-8 minutes until the mixture becomes foamy and bubbly on the surface. The milk should feel just warm to the touch, not hot. Do not use hot milk as it will kill the yeast.

2. Make the dough

   In a large bowl, whisk together the remaining sugar, eggs, melted butter, vanilla, and salt. Add the yeast mixture and stir well. Gradually add the flour, mixing until a soft dough forms that pulls away from the sides of the bowl. Do not add too much flour or the bread will be dense.

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly sticky but not wet. Add small amounts of flour only if the dough sticks to your hands excessively. Do not over-flour as this makes the bread tough.

4. First rise

   Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should spring back slowly when gently poked with a finger. Do not let it over-rise or the bread will have large holes.

5. Prepare the grapes

   Wash and dry the grapes thoroughly, then remove them from their stems. Cut larger grapes in half and leave small ones whole. Pat them completely dry with paper towels to prevent excess moisture in the bread. Do not skip the drying step or the bread will become soggy.

6. Shape the bread

   Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a rectangle about 30x20cm. Distribute the grapes evenly over the surface, then roll up tightly from the long side. Place seam-side down in a greased 23cm loaf pan. Do not roll too loosely or the bread will have gaps.

7. Second rise

   Cover the shaped loaf with a damp towel and let rise for 45-60 minutes until it crowns above the rim of the pan. The dough should feel light and airy when gently pressed. Do not let it rise too long or it may collapse during baking.

8. Bake the bread

   Preheat the oven to 180°C. Brush the top with beaten egg yolk for a golden finish. Bake for 35-40 minutes until the top is deep golden brown and the bread sounds hollow when tapped. The internal temperature should reach 90°C. Do not open the oven door frequently as this can cause the bread to collapse.

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