Raisin Braid Bread

Raisin Braid Bread

1. Warm the milk to about 30 degrees, melt the yeast, knead the high-gluten flour, 2 eggs (leave a little while brushing the egg liquid), and sugar until the expansion stage, then add butter and continue to knead until the film is formed.

2. Knead it into dough, use an oven or a kitchen machine, or leave it in a warm place to ferment to 2-2.5 times its size. Insert the chopstick hole without shrinking.

3. Take out the dough and knead out the air, then wrap in the raisins and knead evenly, put more raisins, the bread will not be much after it expands.

4. Divide the dough into 12 equal portions, each weighing about 70g, set aside and let stand for 20 minutes.

5. Roll the dough into thin strips, each of three dough groups.

6. Stick the head and weave the pattern like a braid, with an even looseness in the middle.

7. Weave into four large braids of uniform length and thickness.

8. Brush the bottom of the bakeware with oil, separate the braids, and place them in the bakeware sideways.

9. After the second fermentation is carried out for 20 minutes, the surface of the bread is brushed with egg liquid.

10. Preheat the oven at 180 degrees, put it in the middle layer and bake for 20 minutes until the surface is golden.

11. Take out the bread, brush a layer of honey water to brighten the surface while it is hot, or sprinkle some white sesame seeds.

12. Look, the sweet and sour raisin braid is out!

Tips:

My oven is 32L, and the amount of this recipe is just right.