First release of raisin and cream soft European bread

Name: First release of raisin and cream soft European bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 200 g high-gluten flour; 80 g Light cream; 130 g Water; 15 g Granulated sugar; 15 g Milk powder; 8 g Fresh yeast; 2 g Salt; 130 g Raisin

First release of raisin and cream soft European bread made with high-gluten flour, light cream and water, baked until golden and fragrant.

0 minNewEasy Baking Bake Buttery

Instructions

1
Ingredients: 260g bread flour, 80g light cream, 130g water, 15g fine sugar, 15g milk powder, 8g fresh yeast, 2g salt, 130g raisins.
2
Put all the ingredients except for the raisins and yeast into the bread machine, mix into a smooth dough, and then let it rest and rise for 30 minutes.
3
Add the yeast, and start the kneading program again.
4
Knead until it can stretch into a thin membrane,
5
Roll into a ball, place in a large bowl, cover with plastic wrap, and refrigerate overnight.
6
The next day, take it out; the dough has doubled in size.
7
Divide into two equal parts, shape into balls, and let rest for 15 minutes.
8
Roll out into a long rectangle and spread the raisins evenly.
9
Roll it up.
10
Fold the edges down, place in the baking pan, and proof again.
11
Let the dough rise until it doubles in size, sift flour on the surface, and make a cut.
12
Place in a preheated oven, middle rack, top and bottom heat at 180℃, bake for about 30 minutes.
13
Golden on the surface, fresh out of the oven.