Bread with Wine Infusion

Name: Bread with Wine Infusion
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 50g Raisins; 50g Brandy; 40g Corn oil; 2g salt; 60g Sugar; 2g yeast; 120g warm water

by Gluttonous

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Anyone who enjoys baking knows "Rum", which is a sweet wine distilled from sugar cane, which is mostly used to soak preserved fruits. Because I didn't have "rum" on hand, I used "brandy" instead, soaked the raisins, and made this "wine-extracted bread". The taste is very good, especially the light aroma of the wine, which is really attractive. "

Ingredients

Bread with Wine Infusion

1. Main and auxiliary materials: flour, grapes, brandy.

2. Wash the raisins first.

3. Add an appropriate amount of brandy and soak for more than 2 hours.

4. Add warm water, corn oil, salt, sugar to the bread bucket; add flour and yeast powder.

5. Start the bread maker kneading program and it takes 25 minutes.

6. Reunite the dough, cover it with plastic wrap, and ferment at a time.

7. Fermentation is more than 2 times larger.

8. Take out the dough and knead it evenly.

9. Divide into 3 pieces and cover with plastic wrap for 15 minutes after reunion.

10. Take a piece of dough, stretch it slowly, and put it in the soaked "wine-flavored grape".

11. Roll it up.

12. Do it in turn.

13. Put it in a bread bucket for second fermentation.

14. Ferment to a full barrel.

15. Put it in the bread machine and bake.

16. Bake for 50 minutes.

17. Take it out and let cool

Tips:
1. When soaking the raisins, the wine should not be too much, as long as it has a wine aroma.
2. A full barrel for the second fermentation is fine, don't overdo it. I was too much, and the dough leaked and collapsed in the middle, making it unsightly.