Raisin Old Bread
1.
Middle-type dough materials: bread flour and high-sugar-tolerant yeast. Pure water is mixed with high-sugar-tolerant yeast and knead into dough, and leave it in the refrigerator to ferment for 10 hours.
2.
Main bread ingredients: medium-grade dough, bread flour, eggs, sugar, butter, raisins, salt.
3.
Put the medium kind of dough, eggs, sugar, and bread flour into the bread machine, and start the kneading program.
4.
When the dough is formed, add salt and continue kneading.
5.
When the dough can pull out a thicker film, add butter and continue kneading.
6.
Wash the raisins.
7.
When the dough becomes smooth and the glove film appears, add raisins and knead it into a dough.
8.
Take out the dough and arrange it into a circular shape and place it in a basin, cover it with plastic wrap, and ferment it in a warm indoor place.
9.
When fermented to twice the size, move the dough to the panel and knead to exhaust.
10.
Divide the dough into 16 small doughs, knead and let stand for 10 minutes.
11.
Exhaust and round again, put it in the mold and set the oven to ferment, and put a bowl of hot water at the bottom to ferment.
12.
Ferment for 1 hour, the dough slowly expands, preheat the oven to 170 degrees and lower the heat to 175 degrees, put the bread dough in the oven and bake for 25 minutes, then take it out and let it cool.
13.
There is no egg wash on the surface, and the color of the finished product is also good.
14.
Finished product.
15.
Finished product.
Tips:
1. The temperature of the oven should be set according to the characteristics of your own oven.
2. The water absorption of flour is different, and the liquid should be added in batches.
3. Wash the raisins with water before using.
4. This bread is not brushed with egg wash.
