Red Wine Raisin Bread

Name: Red Wine Raisin Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 1 piece egg; 100g raisin; 40g butter; 6g yeast; 60g Walnuts (fresh); Some sesame; Some Wheat germ

by tony hut

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Today I recommend this red wine raisin bread to everyone. Raisins and red wine are originally a perfect match. They are originally a family. Many people will wonder if this bread will be drunk after eating it. In fact, the wine has been cooked beforehand and the alcohol has long evaporated. Even if it is not boiled, it will still evaporate when baking, but there will still be a lot of nutrition and the aroma will still be there. Of course, it is recommended that you use cheaper red wine to make red wine bread, and the high-end ones are naturally used for good taste.

Ingredients

500g High-gluten Flour
1 piece Egg
100g Raisin
40g Butter
6g Yeast
60g Walnuts (fresh)
Some Sesame
Some Wheat Germ

Red Wine Raisin Bread

1. Put about 360 grams of wine into the pot and cook until the flame is gone, turn off the fire and let cool, prepare the raisins for later

2. Soak the raisins in the cold wine for 2 hours and drain the water

3. Put all the ingredients except butter into the bread machine and mix for 25 minutes

4. Add butter and knead the dough for 25 minutes until the dough can be filmed

5. Let the dough double its size, take out the kneading dough

6. Divide the dough into 4 large pieces, cover with plastic wrap and let it rest for 15 minutes

7. Take a dough, divide into two portions, roll out one portion and pack in walnuts and raisins

8. Pinch, one side is covered with black sesame seeds and the other side is covered with wheat germ

9. The other dough is rolled out to wrap the dough with sesame and wheat germ dipped in front, and the wrinkle side is facing down

10. Process the other three doughs in the same way, put them in two baking pans, ferment again until they are less than twice as large, and sprinkle them with filtered flour