Behind the recipe is a lot of hard work, nobody exactly know, only same experiement creator will truly understand for that. I should proud of myself to created these super, super soft bread recipe. In this stage, liquid 80% hydration level based on flour weight. I started making my own experiement these dough a several years ago. It's easily the best soft bread I've ever tasted! Really substantial. My recipe for raisins bread is easy to make with incredibly soft, fluffy and also really quite addictive. you don't need to adding any butter or oil. just a tsp oil for kneading and greased the bowl to prevert the sticky. it's my absolutely favourite bread dough recipe, because it is healthy and tasty at the same time, you do need a little bit of patience to let them proof well to elevate the flavor and texture of bread. It’ll be absolutely worth your while though. We eaten toasted with salted butter and serve with cuppa tea or coffee. my god! totally fall in love with my home cafe. I hope to inspire many of you to bake this super soft bread in the kitchen and happy baking!
Makes 9 - 306g whole dough
34g each dough
Ingredients
(A)
• 120g, 1/2 cup cold milk
• 20g granulated sugar
• 1 tsp, 4g dried yeast
• 1/4 tsp salt
• 160g bread flour
(B)
a tsp mild olive oil for kneading and oiled the bowl and fermentation.
(C)
35g flame raisins
1 tsp honey
(D)
1/4 tsp cinnamon powder for each dough
(E)
1 tsp honey or golden syrup
2 tsp warm water
Method:
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined. rest for a few minutes and transfer to oiled works surface, kneading dough by hand and continue beating until smooth, about 10 minutes and greased the same bowl, cover with the lid, proof in the warm oven 35℃ for 30 minutes to 1 hour or cold fermentation overnight for the first proof.
2) Place the raisins in a small bowl and pour the boiling water over the top, soak the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with a tsp honey.
3) Divide the dough into 9 pieces. shape into a round balls and roll each in a long shape, sprinkle cinnamon powder and some soaked honey raisins, and roll up and then place them on a prepared tray and second rise again for another 30 minutes.
4) Bake in preheated oven 120°C/150°C for 15 minutes. brush honey or syrup water over the crust immediately after baking.
Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) It's recommended to use an oven thermometer.
Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.
Recipe Source: Josephine's Recipes
Makes 9 - 306g whole dough
34g each dough
Ingredients
(A)
• 120g, 1/2 cup cold milk
• 20g granulated sugar
• 1 tsp, 4g dried yeast
• 1/4 tsp salt
• 160g bread flour
(B)
a tsp mild olive oil for kneading and oiled the bowl and fermentation.
(C)
35g flame raisins
1 tsp honey
(D)
1/4 tsp cinnamon powder for each dough
(E)
1 tsp honey or golden syrup
2 tsp warm water
Method:
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined. rest for a few minutes and transfer to oiled works surface, kneading dough by hand and continue beating until smooth, about 10 minutes and greased the same bowl, cover with the lid, proof in the warm oven 35℃ for 30 minutes to 1 hour or cold fermentation overnight for the first proof.
2) Place the raisins in a small bowl and pour the boiling water over the top, soak the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with a tsp honey.
3) Divide the dough into 9 pieces. shape into a round balls and roll each in a long shape, sprinkle cinnamon powder and some soaked honey raisins, and roll up and then place them on a prepared tray and second rise again for another 30 minutes.
4) Bake in preheated oven 120°C/150°C for 15 minutes. brush honey or syrup water over the crust immediately after baking.
Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) It's recommended to use an oven thermometer.
Did you make this recipe?
Tag @josephinerecipes on Instagram and share your pictures on below comment box.
Recipe Source: Josephine's Recipes
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