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▼ Raisin bread 18 cm cake round shape
● Previous species
20g Bread flour
1 teaspoon raw cane sugar (powder)
1 teaspoon of dry yeast (4g)
60ml Lukewarm Milk
* Mix lightly and pre-ferment at 30 ℃ / 86℉ for about 10 minutes.
When using sugar-resistant yeast, you can knead it together with the dough material without pre-fermenting.
●Bread dough
280g Bread flour 280g
40g Raw cane sugar (powder)
1 teaspoon of salt (5 g)
40g Whole egg
1.5 tablespoons of oil
Water 60-70 ml (Lukewarm)
Milk 60 ml
● 90g Raisin
* Wash with lukewarm water and drain it with kitchen paper before using it.
Mix the dough in a bowl using a spatula for 2 to 3 minutes, and leave it at room temperature for about 15 minutes.
Then mix well in a bowl one more time. About 1 minute
Let it sit for another 15 minutes, then put the dough on the table, spread it out and add the raisins.
Add raisins in 3 portions. It's sticky, so while dusting.
Ferment at 30 ° C/86℉ for 50 minutes, divide into 8 equal parts, roll and put in a mold.
A cooking sheet is applied to the side to prevent it from sticking, and a thin coat of oil is applied to it.
When it is fully inflated (at 35 ℃/95℉ for 40-50 minutes), apply eggs and bake at 180 ℃ / 356℉ for about 25 minutes.
If it looks too brown, lower it to around 160 ℃.
Enjoy the other fluffy raisin bread!
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#Bread_recipe
#no_knead_bread
#Raisin_bread_recipe
#
21 июл 2024
