Raisin bread
Overview
Raisin bread, last time my aunt came to visit my mother-in-law, she brought a big Russian loaf (a very large bread, I wonder if loba is Russian). The portion was very heavy. Although the bread was hard, there were a lot of walnuts and raisins inside. Every bite was satisfying. My mother-in-law said it was delicious, so after eating it, I copied it and adjusted the recipe myself. The noodles were a little harder. My mother-in-law couldn't eat the walnuts, so I left them out and only added raisins. The taste was good, but it was still not as delicious as Leba. Who has the recipe for Leba?
Tags
Ingredients
Steps
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Put the ingredients except butter into the bread bucket in the order of liquid first and then powder.
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Start a dough kneading program.
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When finished, add butter.
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Start another dough kneading program.
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Check that the dough can pull out the film.
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Put the dough back into the bread bucket and start the dough rising process.
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After the fermentation is completed, remove the air, divide it into three portions, cover with plastic wrap and let it rest for 20 minutes.
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Take one portion and roll it into an oval.
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Spread raisins (you can add some walnuts).
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Roll up from top to bottom.
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Put in toast box. Ferment until doubled in size (the process picture was accidentally deleted) and brush with egg wash.
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Bake in the middle and lower layers in a preheated oven at 180 degrees for 40 minutes (without the lid), then cover with tin foil for the next 20 minutes.
