Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, waste-free bread rolls with raisin leaven. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Waste-free Bread Rolls with Raisin Leaven is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Waste-free Bread Rolls with Raisin Leaven is something that I have loved my whole life. They are fine and they look wonderful.
.soft fluffy and chewy raisin bread rolls in less than two hours so if you like homemade bread rolls as much as I do please stay tuned and see how I of the rolls with some butter well is still very hot so the water can easily melt over the bread so here we go this is our super soft fluffy and chewy recent. I tried to make a Tartine bread with walnuts and raisins and it did not turn out as high and opened crumb as my usual Basic Tartine Country Loaf. Should I be doing something else special or different when adding nuts and/or raisins to a leaven bread dough?
To begin with this recipe, we have to first prepare a few ingredients. You can cook waste-free bread rolls with raisin leaven using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Waste-free Bread Rolls with Raisin Leaven:
- Prepare 160 grams Bread (strong) flour
- Prepare 1 tbsp Sugar
- Make ready 1 tsp Skim milk
- Take 30 grams Raisin yeast leavens
- Make ready 45 grams Lukewarm water
- Prepare 50 grams Raisin made with yeast leaven
- Take 1/4 tsp Salt
- Get 10 grams Unsalted butter
Roll into a cylinder, cut into thirds, let rise, and finally bake with a brush of butter. Then slice and serve with apple jelly, peanut butter, or all on its cinnamon own. This fluffy bread studded with raisins is a favorite breakfast treat. It's made using the tangzhong method which gives the bread a very soft texture.
Steps to make Waste-free Bread Rolls with Raisin Leaven:
- Mix all of the ingredients aside from the unsalted butter together in a bowl, and put it out onto a surface to knead it. (The raisins are dehydrated enough so that you won't be able to smash them, so the dough will be a bit crumbly at this point.)
- Knead the unsalted butter and Step 1 together. Squish the raisins with the palm of your hand, and knead like a washing machine while pressing down on it against the surface. Gather it all up once it has mixed throughout, cover it with the palm of your hand, and knead by rolling it up against the surface while pressing down on it with your weight.
- Close the underside once the surface is no longer rough and it has all mixed together nicely, and smooth out the surface. Put in a bowl and cover with wrap.
- The first rise is complete once it has swelled to 2 times the size. (For those of you that are worried about this drying out the bread, place it into a plastic bag or styrofoam container with a cup of lukewarm water and let it rise.)
- Divide into 6 equal portions with a scraper. Gently stretch out the dough, and roll it up. Sprinkle with a bit of flour if it sticks to your hands. Flip the bowl upside down that you used to let this rise in to prevent the dough from drying out, and let it rise for 20 minutes.
- Gently remove more gas from the dough and roll it back up, and making them round again. Line them up with the seams facing down onto a cookie sheet lined with parchment paper. Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
- The second rise is done once it reaches about 2 times the size.
- Bake in an oven preheated to 190C for 14 minutes. (Adjust according to your oven. They look better and will cook more evenly if a round pan is used.)
- It is done.
- This is a cross section. The outside is crispy, and the inside is fluffy and chewy when freshly baked.
A while back I made raisin rolls using the tangzhong method, a natural method that creates a wonderfully soft and fluffy bread. Make these Soft Raisin Buns with your bread machine or stand mixer. Rum-flavored icing and raisins are the stars of the show. Then I added raisins seasoned with orange or lemon oil. May I caution you about substituting extract for the oil?
So that’s going to wrap it up with this exceptional food waste-free bread rolls with raisin leaven recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
