Cinnamon Raisin Walnut Bread
Overview
The delayed bread was finally put into action. It's said to be everything one would expect from a raisin bread - light, rich, rich in raisins and filling your mouth with the satisfying taste of toasted walnuts. It was rainy, and although frost was about to begin, it still rained heavily like in summer. Although the rain gradually stopped, the sky was still as dark as dusk. The temperature after autumn will never get too high. The dough is getting harder and harder to rise. Finally I couldn't help but let it grow faster in the heated oven. Maybe I was too happy to see it puffing up, but when I put it in the oven for baking, it knocked a little. Perhaps, it was that bump that released the strength of its puffing, and it turned into a flat top. . . Well, I didn't mean to. . .
Tags
Ingredients
Steps
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227g high-gluten flour, 2 tsp sugar, 4g salt, 1 tsp dry yeast, 2g cinnamon powder, 23g eggs, 14g butter, 59ml milk, 88ml water, 3/4 cup raisins, 1/2 cup chopped walnuts
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Pour flour, sugar, salt, cinnamon powder, and dry yeast into the bread barrel
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Mix well
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Add eggs, butter, milk and water
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Put it into the bread machine and stir for about 20 minutes
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Can pull out the film
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Remove and add raisins and walnuts
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Knead evenly
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Shape into a round shape, put into a large bowl, and ferment for about 2 hours
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The dough has grown
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Take it out and arrange it into a 22X13 cm rectangle
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Roll up into a cylinder
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Close the mouth downward and put in the toast box
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The final fermentation is about 90 minutes, and the dough grows
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Put in the oven, middle and lower layers, heat up and down at 175 degrees, bake for about 40 minutes,
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The surface turns golden brown and comes out of the oven
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Immediately remove from the mold
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Slice after cooling
