Yogurt Raisin Braid Bread
1.
Dry the grapes and soak them in rum. If not, you can soak in water.
2.
Put the yogurt, eggs, sugar, salt, high flour, and yeast into the bread machine (note: do not put all the eggs in, you can reserve a small amount to brush the surface after a while), knead a program, then add the softened butter, and continue to knead A program.
3.
Finally, add the squeezed raisins and knead for a minute or two. Just knead in the raisins. If the kneading time is too long, the raisins will be gone! Then stop kneading the dough and run it directly in the bread machine for about an hour.
4.
Once the shot is over, you can dip your fingers in flour and insert the hole to test. The shot is over without immediately retracting or collapsing.
5.
Divide into six equal parts.
6.
Take a dough and roll it out.
7.
Roll up along the long side.
8.
Make all six, cover with plastic wrap and let it rest for 15 minutes.
9.
After the relaxation is over, rub it slowly, pinch one end tightly, and prepare to braid six-strand braids. From left to right, they are numbered 1, 2, 3, 4, 5, 6, and then follow the six-strand braid formula: 6 press 1, 2 press 6, 1 press 3, 5 press 1, 6 press 4, and repeat 2 Press 6, 1 press 3, 5 press 1, 6 press 4, remember to renumber from left to right 1-6 every time you edit.
10.
After knitting, pinch the two ends tightly, fold it underneath, and place the baking tray on the second hair, about 40 minutes.
11.
After the second round, brush the egg mixture and preheat the oven.
12.
Loyalty 30S 170 degrees for 25 minutes, covered with tin foil.
13.
Approximately reddish brown throughout, cool.
14.
The cut is like a flower, which is quite satisfactory.
Tips:
1. I made my own yogurt, which is relatively thick. If I buy yogurt, the amount should be reduced, so don't add all the liquid at once!
2. You don't need to add all the eggs at once, just leave a little to brush the surface, then you don't need to open another egg!
