Donlim Bread Maker Raisin Toast Bread

Weigh all the ingredients with a kitchen scale, and let the butter soften at room temperature in advance.

You must use high-gluten flour; low-gluten and medium-gluten flour won’t work, and even the high-gluten flour used for buns and steamed bread is not suitable. It must be high-gluten flour specifically for making bread. I used the Xinliang Master Series Japanese-style toast bread flour, and it came out very delicious. The butter is Anchor's animal butter, and I used fine white sugar because I was concerned that coarse sugar grains would damage the coating of the bread machine.

First pour the water, you can leave 10ml to adjust. In order, pour eggs, sugar, milk powder, and salt into each corner, one in each corner. Do not add butter at this time!

Then add the flour, and be sure to use bread-specific high-gluten flour.

Make a well in the center of the flour, pour in the yeast, and remember it is high-sugar tolerant yeast.

Bury the yeast with flour.

Knead the dough using the 'menu 8' function for 10 minutes. At this time, you can check if the dough is too dry or too wet. Add water if it's too dry, or add flour if it's too wet.

After the kneading function is finished, pour the pre-softened butter into the bread pan. The butter can be softened in the microwave or by using a water bath. At this point, press menu 8 and the kneading function for 10 minutes.

Soak the raisins in hot water in advance until they soften, then pat them dry with kitchen paper.

After the kneading function is finished, the dough can now be stretched into a thin membrane.

Pour the raisins into the fruit dispenser; they will be automatically added during the bread-making process.

Select Menu 1 for standard bread, choose a weight of 750g, and select medium browning according to your preference. Press start, and the entire process will take 2 hours and 23 minutes.

You can open the bread machine midway to check the dough; it is 80% fermented.

Once the bread machine is set, you don't need to worry about it, which saves effort and peace of mind. After baking, immediately take it out and let it cool.

Very beautiful, soft and tasty.

After cooling, store in a sealed container, and it is still very soft the next day.