Raisin Bread

Raisin Bread

1. Weigh T65 wheat flour and refined salt, mix well.

2. Weigh the yeast powder and water and stir to dissolve it.

3. Add yeast liquid to the mixed flour to make it completely absorbed by the flour.

4. Then add the water for kneading to the flour several times to knead the dough.

5. Add raisins to the basically formed dough and knead it into a smooth dough.

6. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 2 hours.

7. After the first fermentation is over, divide the dough into 4 small doughs and let stand for 15 minutes.

8. After standing, cover with a slightly damp cloth and carry out the second fermentation: 1 hour.

9. After the second fermentation is over, sprinkle the dry wheat flour evenly with a sieve, and use a blade to make the incision you like.

10. At the same time, preheat the oven in advance: 235 degrees, 10 minutes.

11. After preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven. Put the dough on the baking tray and start baking: 235 degrees, upper and lower heat, 4 minutes.

12. Then adjust the temperature to 220 degrees and continue to bake for 11 minutes.

13. After the bread comes out of the oven, take it out and let it cool naturally.