Gukhov Raisin Bread

Recipe Recommendations

• high-gluten flour 400 grams
• fine sugar 70 grams
• salt 3 grams
• dry yeast 4 grams
• egg yolk of 2
• milk powder 15 grams
• lemon peel of 2
• cocoa powder 12 grams
• raisins 100 grams
• water 260 grams
• butter 50 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Gukhov Raisin Bread

1

Weigh the high-gluten flour, fine sugar, salt, egg yolk, milk powder, lemon zest, and cocoa powder separately, and place them in a mixing bowl of a mixer and mix well.

2

Add the yeast water mixed with warm water and stir slowly for 2 minutes, stirring quickly until gluten is formed. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)

3

Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.

4

Add the washed and drained raisins and stir well on slow speed.

5

Put the beaten dough into a container, cover with plastic wrap, and place in a warm place to wake up.

6

Wake up to twice as large.

7

Sprinkle high-gluten flour on the chopping board, take out about 460 grams of dough, round it, cover with plastic wrap, and relax for 15 minutes.

8

Poke a hole in the middle of the dough, place the dough in the Guuckhoff mold, gently press the dough a few times with your hands, cover with plastic wrap for final fermentation.

9

Fermentation is complete.

10

Place it in a preheated 180-degree oven, bake for 35 minutes, and release immediately after taking out of the oven.

Gukhov Raisin Bread Make Tips

Recipe Categories

• baking Recipes
• foreign food
• Kid Friendly Recipes
• cake recipes
• breakfast recipes
• afternoon tea recipes
• French cuisine