Fermented Raisin's Big Day Out! Raisin Bread
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
Fermented Raisin's Big Day Out! Raisin Bread
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
Cooking Instructions
- 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!
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