Polish Raisin Toast

Mix the Polish ingredients evenly and place in the refrigerator to ferment for 1 night or at room temperature for 2 hours.

Ferment until 2-3 times in size and there are many bubbles on the surface. The tissue inside is filamentous.

Except for the butter, put the Polish seeds and other dough ingredients into the bread machine, start a kneading program (20 minutes), press the stop button, add the butter, restart the dough program and start kneading.

Warm the grapes and soak them in white wine (or rum).

When the dough is kneaded for the last 5 minutes, add the raisins and knead.

My bread was kneaded into a large film using the 2 kneading programs. (Kneading out the dough is the key to soft and stringy bread.)

The kneaded dough continues to ferment in the bread machine.

Fermentation is complete.

Press the dough to deflate and divide into 6 equal parts.

Take one and roll it out.

Fold up and down to the middle and let rest for 15-20 minutes.

Then roll it into a long strip with the same width as the mold.

Roll up.

Put into 450g toast mold.

Ferment for the second time until 8 minutes full and cover.

Place in the preheated oven and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes.

Unmold immediately after baking and place on rack to cool.

Finished product picture.

Very soft and brushed.

Overview

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Ingredients

Steps