Wednesday, March 11, 2009

Soft Raisin Milk Loaf 2

There are somethings in life that you rarely get tired of. And one of those things for me is soft raisin bread. :) So yes, another raisin loaf post. You may wonder why so many soft raisin loaf recipes, what's the difference?! Well actually I used different bread recipes and raisin is just happen to be such an easy and versatile accompaniment for it. ;)

Hey, how come the bread all dent? Heehee, you see, I was baking this loaf at a friend's house because we had a "bread baking gathering". I was due to pick up my daughter and time was running out! So when the loaf was just out of the oven, and I got a little "rough" on the bread and just dump the loaf out, haha! But it is really soft....not that easy to handle if you know what I mean. :-P

This time round I used a recipe that I found in my new bread baking book, 孟老师的100道面包. Well I have seen from fellow blogger whom have successfully baked such wonderful bread from it and just couldn't resist getting a copy for myself! Since I bought it, it has seldom leave my sight, haha! I was very happy to have purchased it and really hope to baked more great bread recipes from now on! Yippee!

Ingredients for Soft Raisin Loaf 2:
Set A:
1 egg yolk
10g caster sugar
15g bread flour
65ml fresh milk
Set B:
250g Bread flour
30g caster sugar
½ tsp salt
4g / 1 tsp Instant yeast
15g milk powder
100ml water
Set C:
25g unsalted butter, rm tmp

100g of raisins, soak in water if it's hard, but dry it when need to use

  • In a small non-stick pot, place all ingredients of Set A in it and mix well. Start heating it with continuous stirring until mixture thickens, like a thick paste.
  • Place paste in small bowl and let cool completely. Cover with plastic wrap and refrigerate for 60 minutes.
  • In another large mixing bowl, place all ingredients of Set B in and the paste and mix well until everything comes to a soft dough.
  • Start to knead dough till it's not sticky and add the butter in Set C. Continue to knead till you are able to pull dough to form a thin and almost see through membrane.
  • Let dough proof for at least 80 minutes, cover with plastic wrap.
  • Once proofed, punch out the air and divide the dough equally into 3 portions. Cover and let rest for 10 minutes.
  • Roll out each of the dough into an long oval shape and scatter 1/3 of the raisins evenly on the dough and roll the dough up like swiss roll form.
  • Place the rolled dough into a buttered bread tin (5" by 8") and let proof till dough rises to fill 80% of the tin.
  • Preheat oven to 180°C. Brush bread surface with egg wash and bake in preheated oven for 30 minutes or till it's golden brown.
  • Remove the bread from tin immediately once it's out of the oven and let cool before cutting it.
This soft loaf recipe is pretty flavorful by itself even without the raisins! When it was fresh out of the oven, the smell can really make you salivate, heehee. See the soft texture when I tried to pull one section apart....a web of goodness, yum-o!
When my friends tasted it they were delighted and already asking for the recipe. ;) This is definitely one of the better raisin loaf I've made so far. ;)

A close look at the soft inside of the bread. I think I can have this every morning! Perhaps next time I will try it with dried cranberries...the slight tart taste might be very good too! Try it out and let me know if you share the same thoughts as me!


southernoise said...

thanks for the recipe. works great and taste excellent!

Honey Bee Sweets said...

You are most welcome southernoise. :)