Raisin Bread
1.
Ingredients: 290g high-gluten flour, 150ml milk, 26g butter, 3g salt, 1 egg, 26g sugar, 2g instant yeast, appropriate amount of raisins, appropriate amount of almond flakes
2.
Put all the ingredients except butter in the bread bucket, pay attention to put the liquid first, then the solid, put the yeast last. When putting the yeast, you can dig a small hole in the flour so that the yeast will not get wet and affect the fermentation of the yeast.
3.
Choose program three and wind British program, there are three times of mixing and three times of proofing to let the dough stir
4.
When the bread machine is stirred for the second time, put the butter in and stir so that the dough is stirred to the completion of the expansion stage. After the second stirring is completed, the butter is evenly integrated into the dough
5.
After the second mixing is completed, tear the dough with your hands, a thin film appears, and the texture of the bread will be better.
6.
After the dough is soaked up, perform the final mixing. At this time, you can send the raisins in. I put the raisins, this depends on my preference
7.
The raisins are fully integrated into the dough
8.
After mixing, the dough was fermented. 15 minutes before the end of baking, I brushed the egg liquid on it and sprinkled some almond slices. It looked very appetizing.
9.
It's like this after baking
10.
Take it out to cool, slice it and eat it
Tips:
1. The milk in the material can also be replaced with water;
2. The mixing, proofing, fermentation and baking of each stage of the bread machine are displayed on the bread machine panel;
3. You can also brush the egg liquid 15 minutes before the end of the program, so that the color will be lighter. If you like dark colors, you can brush the egg liquid when you start to bake;
4. When turning on the bread machine and brushing the egg liquid, try to be as fast as possible. A long pause will affect the coloring of the top layer on the surface.
