raisin coffee bread

1

Prepare raw materials

2

The raw materials were sequentially placed in the bread-crumbs. *Eggs suggest dispersing and pouring in, leaving a little full egg fluid for the last paste of bread, to make it better

3

start the bakery program. i chose 700g, euros. * each baker has a different function, so it can be done on a home-based instruction book. there's a problem

4

The whole bread machine works automatically: lasagna, fermentation, baking。

5

Bread's over, take out the bread bucket. Pour the bread out and put it on the grill. Then the bag is sealed and kept。

Don't eat it right out of the oven, no matter how delicious it smells, you have to wait! Wait until it has cooled down, then use a serrated knife to slice it; it's the easiest way. If you plan to enjoy it the next day, don't put it in the fridge. Before baking, make sure the dough has risen to twice its original size. Otherwise, the finished product definitely won't be soft enough. If you see it hasn't risen yet and enter the baking program, manually switch to the fermentation mode. Once it has risen, manually switch back to the baking program. I suggest adjusting the yeast amount. If the fermentation isn't good enough, add 1-2g more; if it rises too fast, reduce it by 1-2g. Do you get it? Regarding the egg wash at the end, I suggest brushing a layer when there are about 10 minutes left in the baking time. This way, the color won't be too dark, and it will give the bread surface a smooth, shiny, healthy glow. The most, most important thing is: Flour! Good flour produces good bread. This is a must, a key, and a certainty