raisin bread
By VicentaLakin
The raisin bread, the last time my aunt came to see my mother-in-law, brought a Russian large bar (a big bread, which is not Russian), which is very heavy, although it's hard, but it's full of walnuts and raisins, and it's full of pecan, and she says it's good, and then she says it's good, and then I'll make a formulation, and I'll be a little tougher, and she won't move her walnuts, she didn't let go, only raisins are good, but it's not good without ribs, who's throwing it
Recipe Recommendations
- high powder 250 grams
- milk 120 grams
- egg liquid 30 grams
- fine sugar 30 grams
- butter 30 grams
- yeast 3 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for raisin bread
1
The sequence of liquid and powdered materials other than butter is placed in the bread drum。
2
Start a face-to-face program。
3
After that, put butter。
4
再Start a face-to-face program。
5
It's been able to pull out the film。
6
We'll put it back in the bucket and start the hairdresser。
7
When the fermentation is completed, the exhaust is removed in three parts, covering it with a protective film for 20 minutes。
8
Take an ellipse。
9
raisins。
10
From top to bottom。
11
Put it in the toast box. Fermentation is twice as large (process maps accidentally omitted) and egg fluid is painted。
12
In the lower middle, the oven is preheated 180 degrees for 40 minutes (without a lid), followed by 20 minutes of tin paper。