Raisin bread recipe

raisin bread

Raisin bread recipe. I always like braided loaves. Finally, I cooked today, quickly took a picture in a warm state and wrote the bread with raisin recipe.

I sprinkled walnut kernels on it to make it look nice, and it looked really nice. I saw a different form of braiding on some sites, but I did not understand anything from the pictures, so I did as our mothers did when we were children. Or rather, my mother did. :) The cut is beaten because it is warm, it is better if you cut it after it cools down.

 

What you need: to prepaire raisn bread recipe

150 ml of milk
50 ml of water
1 egg
50 grams of butter
3 x. q powdered sugar
1 tsp salt
1 teaspoon dry yeast
As much as flour (about 500-550 grams)

If you don't have 100 grams of black raisins to add to the dough, you can have yellow raisins

For the top:
1 egg yolk
1 xq milk or water
7-8 walnut kernels

Raisin Bread Preparation:

Add water to the milk, pour it into a bowl and heat it in the oven. Melt the butter and put it ready, add the dry yeast to the warm milk mixture and melt the yeast in the milk with a hand whisk. Add sugar, butter and eggs and mix again. Add salt, mix and add flour, when the dough starts to collect, add the washed and dried raisins and knead the dough nicely.

Spread stretch film on the dish, put the dough to ferment in a warm place. It should be fermented for 1 hour and a half to 2 hours.

Give the fermented dough the shape of a braid, put it to re-ferment on the baking sheet, which will also bake for 1 hour in a closed position.

The volume of the dough should increase, turn the oven 180 degrees.
We put an egg diluted with water or milk on the dough. Sprinkle with chopped walnut kernels and send in the oven.

Cook for 1 hour, cook late because it is thick.

Note: Do not use the egg until it is removed from the refrigerator. Because cold eggs cool other foods, the dough may not ferment. Always remove the egg from the refrigerator 30 minutes before use.

During the winter months, houses sometimes get cold, which leads to the dough not being fermented.
Fill a large bowl halfway with lukewarm water from the bowl where the dough is, and place the bowl of dough in the other bowl we filled with water.

When the water starts to cool, discard the water and refill the pot with lukewarm water.
Repeat this 4-5 times until the dough volume increases.

Remember that the water should be lukewarm, not hot, if it is hot, the dough will bake and give off a sour smell.

BON APPETIT!