Red wine raisin bread

The practice of red wine raisin bread

Ingredients:

High-gluten flour170g
Whole wheat flour80
yeast5
granulated sugar20g
Red wine (warm to about 40 degrees)170ml
salt3
raisin60g
walnut30g
Whole wheat flour (for surface use)Moderate amount
Red wine (for soaking raisins)50ml

The practice of 'red wine raisin bread'

  1. Soaking raisins in red wine

    Red wine raisin bread practice Step 1
  2. After being inflated, use kitchen paper to blot the water for use.

    Red wine raisin bread practice Step 2
  3. Walnuts are placed in a 170 degree oven and roasted and chopped.

    Red wine raisin bread practice Step 3
  4. Half of high-gluten flour (85g), half of whole wheat flour (40g), yeast, sugar mix

    Red wine raisin bread practice Step 4
  5. The warm red wine is drenched on the yeast to dissolve it (the red wine should be boiled beforehand to allow the alcohol to evaporate to avoid killing the yeast, and to dry until warm)

    Red wine raisin bread practice Step 5
  6. Stir well until no powder

    Red wine raisin bread practice Step 6
  7. Add the remaining half of the high-gluten flour (ie 85g), half of the whole wheat flour (ie 40g) and salt

    The practice of red wine raisin bread Step 7
  8. Continue to stir evenly. After forming a group, move it to the panel and smash the dough to the expansion stage (the dough is pulled to the left and right sides to see the finger)

    The practice of red wine raisin bread Step 8
  9. Wrapped in walnuts and raisins

    Red wine raisin bread practice Step 9
  10. Knead the dough, roll it over the plastic wrap, and ferment once, about 40 degrees for about 25 minutes. Use your fingers to confirm if the fermentation is successful.

    Red wine raisin bread practice Step 10
  11. After the dough is vented, take it out of the bowl, divide it into 4 parts and round it. Cover with plastic wrap or damp cloth and let stand for 10 minutes.

    Red wine raisin bread practice Step 11
  12. Knead the dough into an oval

    Red wine raisin bread practice Step 12
  13. Fold both ends to the center

    Red wine raisin bread practice Step 13
  14. Pinching

    Red wine raisin bread practice Step 14
  15. The four shaped doughs are placed on a baking tray with baking paper, and the whole surface is sprinkled with whole wheat flour, covered with plastic wrap or wet cloth for secondary fermentation, about 40 degrees for 20 minutes.

    Red wine raisin bread practice Step 15
  16. The knife is dipped in water and the knife is drawn at a distance of 1~2cm.

    Red wine raisin bread practice Step 16
  17. Put in a preheated oven and bake at 190 degrees for 12 minutes.

    The practice of red wine raisin bread Step 17
  18. Done! Eat hot and delicious!

    Red wine raisin bread practice Step 18

Tips:

1. If the walnut is already roasted, it will avoid the step of roasting the walnut. 2. The shape of the bread can be played by itself. 3. The dough must be very wet and sticky and rough at the beginning of the dough, but the flour cannot be easily added. The more smooth the dough will be, the smoother it will be. While squatting and slamming, you are not accustomed to hand-picked breadmakers. 4. Please adjust the fermentation time according to your temperature. For example, if your fermentation temperature is 25 degrees, then you will have 40 minutes for the first time and about 32 minutes for the second time. You can count it yourself, but the hair is still based on the finger test to determine if the hair is not good. It is better to pay attention to the moisturizing place during fermentation. For example, it can be placed in the oven, and the cup of hot water can be placed next to it. Confirm a fermentation: poke the flour with your fingers and poke into the dough and then withdraw. If the puncture hole is not closed, it means completion. Note: a. If the puncture hole is closed, it means that the fermentation is insufficient, and it takes some time to ferment. b. If the dough is soft and inelastic, the hole is almost closed, indicating excessive fermentation. This may be due to excessive fermentation temperatures or too long a time. This kind of dough can no longer be used to bake bread. It can be sliced ​​into pizza. → → The temperature of the secondary fermentation should not exceed 40 degrees. 5. Red wine should be boiled beforehand to let the alcohol evaporate to avoid killing the yeast. When using red wine, the temperature of the red wine should not be too hot, it will kill the yeast! 6. Half of the high-gluten flour is added to ensure adequate mixing and does not allow salt to affect the yeast's dissolution. Of course, you can also pour all the powders in one go. The yeast is fully dissolved in warm milk and mixed. As long as it does not affect the dissolution and activity of the yeast, you don't have to stick to this step. [Individual trials feel that it is better to mix the first half of the high-gluten flour, for reference only. _ _ _ _ 7. This is delicious! If you want to store it for a long time, cool it and put it in the freezer of the refrigerator to freeze it. It can be stored for a long time. It is enough to reheat when you eat or to warm up at room temperature.