65-degree soup raisin bread
Ingredients: salt,high-gluten flour,milk,raisins,egg liquid,white sugar,yeast,unsalted butter,soup seed
Recipe Recommendations
- soup seed 75 grams
- high-gluten flour 240 grams
- white sugar 35 grams
- salt 3.5 grams
- yeast 5 grams
- egg liquid 25 grams
- milk 100 grams
- unsalted butter 25 grams
- raisins 50 grams
- sweetening
- baking
- several hours
- senior
Steps for 65-degree soup raisin bread
1
Mix raw materials 1, stir well, heat to 65 degrees C and cool off to make soup. Be careful to stir constantly when heating.
2
Mix 75 grams of soup seeds with ingredient 2, knead in a bread machine for 20 minutes, add butter and continue kneading for 20 minutes.
3
Remove the dough, beat it 100 times, and knead the raisins in.
4
Return the dough to the toaster and ferment until 2-3 times the size.
5
Remove the dough, exhaust it, divide it into two equal parts, relax for 15 minutes, it was cold, and I used it for half an hour.
6
Roll out the relaxed dough.
7
Roll it up from top to bottom.
8
Put it into the bread maker again for a second fermentation.
9
It is almost 2/3 of the height of the bread maker. Turn on the "Bake" function, 45 minutes, and take it out immediately after baking. You can also put it into a 450-gram toast box and bake at 180 degrees for 35 minutes.