Raisin Olive Bread
1.
Raw materials: bread flour, butter, milk powder, raisins, sugar, salt, high-sugar-tolerant yeast powder
2.
After mixing the high-sugar-tolerant yeast powder in the medium type dough with water, add it to the bread flour to form a smooth dough, and leave it in the refrigerator to ferment for 10 hours. The picture shows the leavened dough
3.
Tear the medium dough into small pieces, put it into the bread machine together with the bread flour, sugar, milk powder and water in the main dough, and start the dough mixing program
4.
When the flour forms a dough, add salt and continue mixing
5.
When the dough becomes smooth and a large piece of film can be pulled out, add butter softened at room temperature to continue mixing
6.
The butter is fully fused with the dough, and the dough is smooth and soft. When you try to pull out a thinner film with your hands, it's fine. Arrange the dough and put it in a basin, cover with plastic wrap, and ferment at room temperature
7.
When the dough has doubled in size, the first fermentation is completed
8.
Move the dough to the panel, knead and exhaust, divide into 9 small doughs of equal size, cover with plastic wrap and let stand for 5 minutes
9.
The grapes are dry cleaned and cut into small pieces after drying. Because the dough is small, I cut the raisins into small pieces
10.
Take out a dough, roll it out, roll out the edge of the lower side thinly, sprinkle with raisins, and roll it up from top to bottom
11.
Close the seal, knead the panel a few more times to form an olive shape, and then make the remaining dough. Put the bread dough on the baking tray, put it in the oven, turn on the fermentation gear, put a bowl of hot water, and proceed. Secondary fermentation
12.
After the fermentation is complete, take it out, spray some water with a watering can, and sprinkle some white sesame seeds. Preheat the oven to 175 degrees and lower the heat to 175 degrees. After the preheating is complete, put the bread dough into the oven, heat 175 degrees and lower the heat to 175 degrees, and bake for 15 minutes. Take out and let cool and ready to eat
13.
Because of the raisins, the buns will taste sour and sweet.
14.
Delicious bread, make your own
Tips:
The temperature setting of the oven should be set according to the characteristics of your own oven. The water absorption of flour is different. The amount of liquid I use can only be used as a reference. After the bread crust is colored, pay attention to cover it with greased paper to prevent the color from being too dark. I did not brush the egg liquid on the surface. You can apply a layer of egg liquid before the bread enters the oven. The surface of the bread will be brighter. It is also good to spray some water on the surface of the bread and sprinkle with sesame seeds.
