Honey Raisin Bread

by Little Denger

5.0 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

My friends in the family brought a large bag of raisins from Xinjiang, which the baby loves to eat, so they made raisin bread. Adding a large amount of raisins in the baking process gives out a wine fragrance mixed with a light wheat fragrance. It is really wonderful. "

Ingredients

Honey Raisin Bread

1. Add ice water to the bucket of the toaster.

2. Sprinkle the yeast into the bucket of the bread machine and add honey.

3. Add high powder.

4. Add sugar and salt.

5. Add milk powder and start the kneading program.

6. Once this film appears, you can add butter.

7. Add the softened butter.

8. This film is fine, and the meal wrapper should not be too complete.

9. Weigh the soaked raisins and blot them dry with kitchen paper towels.

10. Add it to the dough, use a spatula to cut repeatedly and mix well.

11. Finished and started to ferment at 26 degrees to see the status.

12. Fingers soaked in powder will poke the hole without retracting or rebounding.

13. Divide into 15 equal parts and relax for 15 minutes.

14. Roll the loose dough into a beef tongue shape.

15. Just roll it up from top to bottom.

16. Turn on the second heat in turn at 36 degrees for 40 minutes. After fermentation, put it in the preheated oven at 200 degrees for 18 minutes.

17. A very soft dried fruit bread.

18. The organization is also particularly delicate.

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