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.
