Ingredients

260 grams of self-raising flour

60 grams of eggs (two free-range eggs)

100 grams of pure milk

25 grams of fine sugar

20 grams of salted butter

How to make self-rising flour bread

I didn’t think so much at the time and just wanted to give it a try. Take photos, but there are already many in the kitchen. The first step is simple. Mix the eggs and milk, then add the sugar and mix the dough. Knead and knead~

The dough is no longer sticky. Put the dough in a bowl and seal it with plastic wrap. Place it in the oven at 35 degrees and add water to the baking sheet. Ferment for 30 to 40 minutes. When two are big, remove them. After the butter has softened, knead it into the dough and mix thoroughly. The dough has become chewy and the butter has been absorbed. At that time, I was a little tempted to use glove wrap, but I didn’t have time, so I kneaded it into a ball and put it in the refrigerator. It's 11 o'clock in the evening and I plan to go to bed.

At 8:30 in the morning, I woke up to wake up the dough. Because it was the first time I made it, the dough was still a little sticky. I'm so uneasy. I don't know if it will be successful or not. After kneading for a long time, I added the raisins that had been soaked last night and soaked with paper towels. After kneading into a ball, cut it into 8 parts on the cutting board, copy a child's square shape into a round shape in the same way as making buns. Place an 8-inch round film.

Similarly, I don’t have a bread machine at home, so I put it directly into the oven baking pan, add water, and ferment at 35 degrees for 40 minutes. I looked at it later, haha, it all fermented into a ball. Brush the surface of the bread with thick honey water (1:1) to make it look good. Then directly bake at 170 degrees for 20 minutes.

After taking it out of the pan, although the skin is a bit mushy, it tastes good and the skin is so crispy. Eat it as it is, it's so delicious.