3 grams of salt

30 grams of sugar

250 grams of bread flour or high gluten flour.

4 grams of dry yeast

Eggs 1

90 grams milk

30 grams of butter

Raisins 38 grams or more

How to make raisin bread?

First, take the butter out of the refrigerator and thaw it at room temperature.

3 grams of salt, 30 grams of sugar, and one corner of the bread bucket.

Pour in 250 grams of flour,

4 grams of yeast dug a hole in the flour and buried it.

1 egg,

Pour in 90g milk (about 10g can be reserved for flour absorption).

Let the bread machine knead the dough for 10 minute.

Cut 30 grams of melted butter into small pieces and knead the dough for 20 minutes.

After kneading the dough for 30 minutes, I picked it up and looked at the glove film.

It will take me at least 20 minutes to knead my bread machine into a hand film.

I used the "yogurt" on the bread machine to ferment for 2 hours first, which is twice as big as the original dough. When you squeeze the dough with your fingers, it won't shrink.

Take out the dough, press and exhaust it, divide it into three equal parts, and cover it with plastic wrap for proofing 15 minutes.

Roll out long strips and put raisins.

During the secondary fermentation, a part of heat is isolated due to the tin foil, so at least fermentation 1 hour is needed. It can only be delivered in 8-9 minutes.

Roll it up as shown in the figure.

Put three bread balls into the bucket in turn.

The gauze soaked in hot water is wrung out, put in a bucket and start secondary fermentation for 30-40 minutes. It takes about 1 hour for my machine to deliver it for 8-9 minutes.

Wrap the outside of the toaster with tin foil. In order to avoid baking too much later, the bread is dark and hard outside.

"Custom baking" function, the total duration is set to 45 minutes. First, fold the gauze and bake it on the bread bucket for 35 minutes.

In the last 10 minute, wasn't there much painting on the bread? Remove the gauze and bread top cover, press the top cover with a piece of paper, which is a little higher than the bread top cover, and bake for 10 minute.

Take out the bread barrel, and after 10 minutes, back-buckle and demould.

Let it cool before slicing.