Fermented Raisin's Big Day Out! Raisin Bread

Name: Fermented Raisin's Big Day Out! Raisin Bread
Yield: 8 servings
Cuisine: American
Ingredients: 180 grams Bread (strong) flour; 120 grams Fermented raisins; 2 grams Salt; 10 grams Sugar; 15 grams Margarine

cookpad.japan @cookpad_jp

I thought about using the fermented raisins in bread since I didn't want them to going to waste.

The bread rising process takes a lot of time, so I recommend doing some preparations at night and doing the rest in the morning. (If you do everything the same day, you'll get tired of waiting.) For 8 petite raisin bread rolls. Recipe by Chibato

I thought about using the fermented raisins in bread since I didn't want them to going to waste.

cookpad.japan @cookpad_jp

I thought about using the fermented raisins in bread since I didn't want them to going to waste.

Saved

Ingredients

8 servings

180 gramsBread (strong) flour
120 gramsFermented raisins
2 gramsSalt
10 gramsSugar
15 gramsMargarine

Saved

Steps

1

Once the fermented liquid from raisins are done, separate into liquid and raisins with a strainer. We're only going to use these raisins.
2

In your bread maker, put in just the raisins and mash for 5 minutes, then stop the process and throw in all the other ingredients. You can also use an electric mixer or food processor, of course!
3

Once the kneading is done, let the dough rise. I personally didn't use the bread-rising feature just to save some electricity. I let it rise at room temperature of 20°C. It doubled in 10 hours.
4

Take out the dough on a dusted surface and let the gas escape a bit. You should be able to smell a hint of sweetness.
5

Divide the dough into eight pieces and roll them up nicely. Cover with a dampened towel and let rest for 20 minutes.
6

Roll them up one more time and let them rise until about twice their size. (You can tie them, twist them, etc. Just shape them as you like.)
7

Bake for about 15 minutes in a preheated 180°C oven and it's done!
8

I sprinkled some flour and made a cut into the dough right before baking them. You can see how the surface has opened up nicely!