Raisin Coconut Soaked Bread

Overview

I like to eat soaked bread very much. I think this kind of bread has a rich texture, crispy surface, and cheese-like soaked solids around and on the bottom. The perfect combination of raisins, coconut and soaking liquid is great. The bread is very soft and soft, just like a soft girl wrapped in soaking liquid. I ate one immediately after it was baked. Although I had just had lunch, I still couldn’t resist the temptation. It was so satisfying!

Tags

• baking
• afternoon tea
• summer recipes
• students
• butter
• butter (soaked pulp)
• coconut milk
• coconut paste (soaked pulp)
• condensed milk
• fine sugar (soaking paste)
• high gluten flour
• milk (soaked pulp)
• raisins (soaked in pulp)
• yeast powder
• fine sugar
• salt

Ingredients

Steps

1. 1 Put all the bread ingredients except butter into the bread machine (liquid first, then powder), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.

   

2. 2 Knead for about 10 minutes. After the dough is formed, add butter and continue kneading until it is fully expanded. The total kneading time is about 40 minutes.

   

3. 3 Start the fermentation function and let the dough double in size. Dip your fingers in flour and poke holes until it does not collapse or rebound.

   

4. 4 Take out the risen dough and deflate it, divide it into six equal parts, roll the small pieces of dough into balls one by one, and put them into paper trays.

   

5. 5 Put it in the oven for secondary fermentation, and put a bowl of hot water under the oven to maintain humidity. If the weather is hot, you can ferment directly at room temperature.

   

6. 6 When the second rise of the dough is almost over, make the soaking paste. Heat the butter and milk slightly over low heat, remove from the heat, stir with a spatula until the butter melts and is completely integrated with the milk.

   

7. 7 Add raisins and coconut.

   

8. 8 Use a spatula to stir evenly.

   

9. 9 Remove from the oven when the dough has doubled in size.

   

10. 10 Use scissors to cut a cross in the dough.

    

11. 11 Cut the cross openings one by one.

    

12. 12 Spoon the prepared batter onto the bread.

    

13. 13 Place in the middle rack of the preheated oven and bake at 180 degrees for about 18 minutes. You can see that the surface of the bread is slightly colored.

    

14. 14 In this way, the raisin coconut soaked bread is completed.

    

15. 15 The surface is crispy, and the surrounding and bottom are like cheese-like slurry solids, and the taste is particularly good.

    

16. 16 I ate one as soon as it came out of the oven, and I was very satisfied.