Raisin baguette

Overview

In the past, every time I made bread, I had to apply a thin layer of egg wash myself. After adding butter, I gradually disliked adding these two things less and less. Love the fragrance of olive oil. I like the lack of fishy smell of egg liquid. A little baguette-y. But not that hard. Very soft.

Tags

• baking
• children
• bread
• breakfast
• fast food
• clear water
• dried raisins
• high gluten flour
• milk powder
• olive oil
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Put water and sugar into the bread machine. salt, olive oil.

   

2. 2 Add high-gluten flour and milk powder. Put the yeast. Start the dough kneading process.

   

3. 3 Wash and chop raisins.

   

4. 4 After kneading for 30 minutes, add chopped raisins and knead for another 20 minutes.

   

5. 5 Arrange the mixed dough into a container and seal it with plastic wrap.

   

6. 6 Place in the oven to ferment for 1 hour. Place a bowl of hot water at the bottom.

   

7. 7 Then arrange it into an oval shape and roll it up for a second fermentation until it doubles in size (I missed the picture of the arrangement)

   

8. 8 Still put a bowl of hot water at the bottom. Preheat the oven to 140 degrees and bake for 20 minutes.

   

9. 9 Finished product.