3 grams of salt

30 grams of sugar

250g 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 in the 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 score,

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

Let the bread maker knead the dough for 10 minutes first.

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

Knead the dough for 30 minutes. Pick it up and look at the glove film.

If my toaster wants to knead the hand membrane, it will take at least another 20 minutes.

The fermentation function of the "yogurt" on the bread machine I used first fermented for 2 hours, which was twice as large as the original dough. Pressing the dough with your fingers will not shrink.

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

Roll into long strips and add raisins.

In the secondary fermentation process, because of the tin foil, a part of heat is isolated, 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.

Wring the gauze soaked in hot water, put it on a bucket, and start secondary fermentation for 30-40 minutes. My machine needs to ferment for about 1 hour before it can be delivered 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 the top of the bread painted a lot? 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.