Ingredients ?

Salt 3g

Sugar 30g

Bread flour or high gluten flour 250g

Dry yeast 4g

Egg 1

Milk 90g

Butter 30g

Raisins 38g or more

How to make raisin bread ?

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

Salt 3 grams, sugar 30 grams and put one in a corner of a bread bucket.

Pour in 250g of flour,

Bury 4g of yeast in a hole in the flour,

Beat in 1 egg,

Pour in 90g of milk (you can reserve 10g or so to see if the flour is absorbed)

Let the bread machine knead for 10 minutes

Cut 30g of melted butter into small cubes, and continue kneading for 20 minutes.

A **** kneaded the dough for 30 minutes, pick up and look at the glove film.

My bread machine, to knead to the state of hand film, at least 20 minutes more kneading.

I used the "yogurt" fermentation function on my bread machine to ferment the dough for 2 hours, until the original dough doubled in size. The dough will not shrink when you press it down with your fingers.

Punch down the dough, deflate, and divide into thirds. Cover with plastic wrap and let rise for 15 minutes.

Roll the dough into long strips and put raisins on them.

During the second fermentation, because it has been wrapped in tinfoil, which isolates some of the heat, it should be fermented for at least 1 hour or so. Only then can it be fermented to 8-9 minutes full.

Roll it up, as shown in the picture.

Place 3 bread doughs in a bucket in order

Wring out the saran wrap soaked in hot water, put it on the bucket, start the second fermentation, and let it ferment for 30-40 minutes. My machine has to ferment for about 1 hour to get to 8-9 minutes full.

Wrap the outside of the bread machine with tinfoil. So that you don't get too much heat when you bake it later and make a loaf that will be dark and hard on the outer ring.

The "Custom Bake" function is set to 45 minutes total. Fold the saran wrap over the mouth of the loaf pail and bake for 35 minutes.

Didn't the top of the loaf get much color in the last 10 minutes? Remove the saran wrap and the top of the loaf is covered, hold a piece of paper over the top, a little higher than the top of the loaf, and bake for another 10 minutes.

Take out the loaf pail, and then invert and unmold after 10 minutes.

Let cool before slicing.