Raisin Bread Toast
Ingredients
- 30 g Hot seed: high-gluten flour
- 30 g hot water
- 270 g Main dough: high-gluten flour
- 150 g milk
- 40 g fresh cream
- 6 g instant yeast
- 30 g sugar
- 5 g salt
- 30 g unsalted butter
- 90 g golden raisins
- 90 g raisin
Instructions
- Prepare the scalded seeds the day before - add 30 grams of hot boiling water to 30 grams of flour, stir until scalded seeds form, and place in the refrigerator overnight. The next day, soak the raisins in hot water for 30 minutes, drain and pat dry with kitchen towels. Add all ingredients to the bowl (except butter) and stir until there is no dry powder left. After resting for 15 minutes, knead the dough for 5 minutes. Once the dough is formed, transfer to a work surface. After adding the butter, knead the dough for 15 minutes. First fermentation 45 minutes (38°C)
- Press the dough to deflate and roll it into a rectangular shape (about 18cm wide x 40cm long) Add previously soaked raisins Fold the dough twice, turn the dough 90 degrees, and roll the dough up Relax for 20 minutes Roll out the dough to 18cm x 40cm long Fold twice and turn the dough 90 degrees Roll out the dough to 18cm x 40cm long Roll dough into cylindrical shape Place the dough into a greased bread mold Final fermentation until 90% full (38°C)
- Take out the bread mold 10 minutes before the end of final fermentation Preheat oven to 190°C (375°F) 190°C (375°F) 35 minutes
Tried this recipe?Let us know how it was!