Raisin Toast Bread
| High-gluten flour 300g | Milk 130g |
| Condensed milk 20g | raisins 60g |
| Rum 10g | Powdered sugar 30g |
| Yeast 4g | Salt 3g |
| Egg liquid 30g | Butter 30g |
Step 1
Prepare the raw materials for toast bread, wash the raisins, drain the water, and soak them in ten grams of rum. The raisin toast bread baked in this way will taste better, and the raisins will be moist and soft with the aroma of wine.
Step 2
Put the milk, condensed milk, and egg liquid in the bread bucket first. The condensed milk can also be replaced with light cream or yogurt.
Step 3
Next, put the flour, salt and powdered sugar on the two diagonal corners, make a small hole in the middle and put the yeast inside to cover it.
Step 4
Knead the dough into a fine and smooth dough. If you can pull out a thicker film, add butter and continue kneading until you can pull out a thin film that is not easy to break. This is the kneaded dough. Take it out of the bread barrel and take a picture so you can see it more clearly.
Step 5
This is the state of being kneaded and pulled apart.
Step 6
Place the dough in the bread machine and set the fermentation program for one hour. The dough will rise to 2 to 2.5 times in size. Dip some flour into the dough and press a hole into it. If the pressed area does not shrink or collapse, it means the fermentation is complete. You can also cover it with plastic wrap and put it in a bowl to ferment at room temperature, but it takes time.
Step 7
Take out the fermented dough and deflate it. Divide it into three parts and cover with plastic wrap to rest for 20 minutes. Use a rolling pin to roll the dough into a beef tongue shape and add raisins. The raisins must be soaked in rum and drained before being placed.
Step 8
Roll the dough with raisins from bottom to top. I rolled it twice and a half, with the opening facing down.
Step 9
Lay out the raisins one by one, roll them up, and place them in the toast mold.
Step 10
Put it into the middle and lower rack of the oven for the second fermentation. Set the temperature to 40 degrees for one hour. Put a bowl of water under the toast mold to prevent the surface of the toast from drying out.
Step 11
When the time is up, the toast has risen to about eighty percent full.
Step 12
Preheat the oven to 180 degrees, cover the toast box, place the middle and lower layers at 180 degrees and bake for 35 minutes. When the time is up, wear heat-proof gloves to open the box and take a look. If the color is not enough, bake for a few more minutes.
Step 13
Immediately place the baked toast upside down on the baking grid and let it cool down. Don't forget to wear heat-proof gloves. The toast mold has been baked at high temperature and will be very hot.
Step 14
Use a bread knife to slice the cooled toast. Don't use too much force when slicing. Gently pull the serrated knife back and forth so that the cut toast does not fall into pieces and is cut neatly.
Step 15
Look at the internal structure, it is delicate and soft.
Step 16
Finished product.
Step 17
The finished product is very sweet and soft.
Step 18
I store the sliced toast in a bread bag to keep the dough.The buns are soft, so it’s generally best to eat them within three days. Raisin Toast Bread Cooking TipsYou can put other fillings in the toast according to your personal preference. Dried cranberries and nuts are all good. If the dough feels a little sticky after the first fermentation, you can add a little flour and knead it until it is no longer sticky and then relax it.
