Cinnamon Raisin Bread

Put all the dough ingredients except butter into the bread bucket, select the "Kneading" program, and mix until the dough is smooth,

Add butter and continue kneading until a thin film can be pulled out. Ferment for 1 hour.

After fermentation is completed, take out the dough, release large air bubbles, roll into a ball and rest for 15 minutes.

Roll out the rested dough, turn it over, and flatten the bottom edge.

Brush the surface of the dough with melted butter, mix the cinnamon powder and caster sugar and sprinkle it on the dough

Add wine-soaked raisins

Roll it up from top to bottom

Divide the dough into 14 equal parts

Put it into the bread barrel and put 5 pieces of dough on the first layer

For the second layer, place 4 portions at the seams of the first layer of dough

Place 5 copies in the same position on the third layer as the first layer

Ferment for the second time until the dough does not spring back when pressed lightly with your hands

Select "Bake" program, 45 minutes. After baking, take out the bread and let it cool.

Overview