Doubled Raisin Bread

Name: Doubled Raisin Bread
Yield: 12 servings
Cuisine: American
Ingredients: 300 grams Bread (strong) flour; 100 grams Hot water (about 90℃); 30 grams ☆Raisins; 90 grams Milk; 28 grams Sugar; 36 grams Margarine; 4 grams Salt; 4 grams Dry yeast; 40 grams ★Raisins

cookpad.japan @cookpad_jp

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

I wanted to eat a raisin bread full of raisins!

cookpad.japan @cookpad_jp

I wanted to eat a raisin bread full of raisins!

Saved

Ingredients

12 servings

300 gramsBread (strong) flour
100 gramsHot water (about 90℃)
30 grams☆Raisins
90 gramsMilk
28 gramsSugar
36 gramsMargarine
4 gramsSalt
4 gramsDry yeast
40 grams★Raisins

Saved

Steps

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!