Yogurt Grape Bread

Yogurt Grape Bread

1. Combine dry ingredients with natural yeast and yogurt

2. Pour into the mixer, add wet ingredients and stir until the dough surface is smooth and elastic, add butter

3. Stir until the dough is pulled out, smooth the mask, add raisins and mix well

4. Ferment at room temperature 30℃ for 120 minutes, divide the dough into 400 grams and relax for 20 minutes

5. Round the dough, put it in a baking tray and leave it at 30℃ for 60 minutes at room temperature

6. Sprinkle low-gluten flour on the fermented surface and cut the knife edge with scissors

7. Bake with steam at 220℃ for 30 minutes