Doubled Raisin Bread
I wanted to eat a raisin bread full of raisins!
In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk.
In winter, warm the milk (if you combine the warm water and milk, it should be about 25℃).
In the summer, use 50 g of hot water to rehydrate the raisins and then use 50 g cold water and cold milk in the bread maker. Recipe by ducksoup
Doubled Raisin Bread
I wanted to eat a raisin bread full of raisins!
In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk.
In winter, warm the milk (if you combine the warm water and milk, it should be about 25℃).
In the summer, use 50 g of hot water to rehydrate the raisins and then use 50 g cold water and cold milk in the bread maker. Recipe by ducksoup
Cooking Instructions
- 1
Prep work: Soak the raisins marked ☆ in the hot water for about 30 - 40 minutes (See "Helpful Hints")
- 2
The raisins marked ★ will be used later so leave them on standby!
- 3
Place the rehydrated raisins marked ☆ and the other ingredients (except the raisins marked ★) in your bread maker and switch it on.
- 4
If you are using non-Japanese flour, increase the amount of milk to 98 g.
- 5
5 minutes before the bread dough is done, add the raisins marked ★ to the bread maker. Let the bread complete the first proof in the bread maker.
- 6
This is a picture after the bread has completed first proofing.
- 7
Punch the dough down, divide into 12 balls with the smooth side side facing up and let rest for 20 minutes.
- 8
Carefully reform the balls and let rise until doubled in size.
- 9
Bake in an oven preheated to 180℃ for 15 minutes and you're done.
- 10
The baking time will depend on your oven, so adjust as necessary.
- 11
Spread cream cheese and eat!
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