Bread Machine Baked White Wine Bread with Walnuts and Raisins

Name: Bread Machine Baked White Wine Bread with Walnuts and Raisins
Cuisine: American
Ingredients: 250 grams ★Strong bread flour; 50 grams ★Cake flour; 1/2 grams ★Malt powder (optional); 3 grams ★Salt; 24 grams ★Sugar; 24 grams ★Butter; 10 grams ★Skim milk powder; 150 ml ★White wine; 5 grams Dry yeast; 30 grams Walnuts; 30 grams Raisins; 2 tbsp White wine (for the raisins); 10 grams Butter to top the rolls

cookpad.japan @cookpad_jp

After making "Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine", I came up with a white wine version.

I recommend letting the raisins soak overnight in white wine.
Once they rehydrate, the total amount of wine should be 180 ml by adding the wine from soaking to the 150 ml white wine.
I had some malt on hand, so used it in the recipe, but it's fine not to include any.
Cheap wine or leftover wine is fine. Recipe by Himekichi

After making "Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine", I came up with a white wine version.

cookpad.japan @cookpad_jp

After making "Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine", I came up with a white wine version.

Saved

Ingredients

250 grams★Strong bread flour
50 grams★Cake flour
1/2 grams★Malt powder (optional)
3 grams★Salt
24 grams★Sugar
24 grams★Butter
10 grams★Skim milk powder
150 ml★White wine
5 gramsDry yeast
30 gramsWalnuts
30 gramsRaisins
2 tbspWhite wine (for the raisins)
10 gramsButter to top the rolls

Saved

Steps

1

Soak the raisins in 2 tablespoons white wine.
2

Combine the ★ ingredients in your bread machine. Fill the yeast compartment with yeast, then start the "bread dough" course.
3

When the machine sounds the alert to add ingredients, add the walnuts and the raisins, together with the wine from soaking; (the dough may appear wet, but it will come together after kneading).
4

Once the dough is complete, transfer it from the bread machine to a dusted work surface, then divide it into six equal portions (about 100 g each).
5

Cover with a tightly wrung out damp paper towel, then let sit for 20 minutes.
6

Punch down the dough, reshape the balls, then transfer to a tray lined with parchment paper, and let rise for 50 minutes at 40℃.
7

When the dough has finished rising, preheat the oven to 180℃.
8

Slash the tops with a sharp knife, then insert a pat of butter in the cut; (it's easier to slash the tops with a dampened knife).
9

I used pats of butter made from slicing 10 g slices into thirds, then cutting those in half width-wise.
10

Bake for 20 minutes at 180℃. Then, you're done.