Raisin Bread Is Really, Really Easy!
Once you’re familiar with making bread, it really couldn’t be any easier. Just throw all the ingredients into the stand mixer, set the time, and you’re free to do something else. When the dough is kneaded, let it ferment. Shape it and put it into the mold. Each step takes only a short time, then just leave it alone again. When it’s fully proofed, bake it. This time I prepared plenty of raisins. Soak them in rum (or in water if you don’t want to use rum), then add them to the dough. Biting into soft bread with little pops of raisin is just wonderful! [Raisin Bread] (2 loaves)
Ingredients
Steps
As with all sweet breads, start by kneading the dough. Combine all the ingredients except the butter and knead into a dough. Use a Junpei stand mixer or knead by hand until gluten starts to form, then add the softened butter and continue kneading to the fully developed stage (you should be able to stretch out a very strong, thin windowpane). If using the Junpei G1 stand mixer, knead on speed 6 for 8 minutes, then add the butter and continue on speed 6 for another 8–10 minutes. If using the A5\A5 stand mixer, use speed 2 for the same amount of time. The time needed for gluten development varies, so adjust according to your actual situation. If kneading by hand, the steps are similar. Click here to see the hand-kneading process.
Prepare the raisins in advance and soak them in rum or water until softened (I used two different kinds of raisins). Drain well, then add them to the kneaded dough and knead for another 1–2 minutes until the raisins are evenly incorporated.
Let the kneaded dough undergo the first (bulk) fermentation. Leave it at room temperature (25°C), covered with plastic wrap or a damp cloth, until it becomes about 2.5 times its original size. Dip a finger in flour and gently poke into the dough; if the hole neither springs back nor collapses, fermentation is complete. If the hole springs back, fermentation is not enough. If it collapses, it is over-proofed.
Press the fermented dough flat with your palm and gently knead for 1–2 minutes to expel the air thoroughly and reduce its size. Divide the dough evenly into 2 portions. Then divide each portion evenly into 8 small pieces and shape each into a ball. Place the balls into an 8-inch round cake pan (grease the pan first if it’s not nonstick).
Carry out the final proofing. You can use a proofer or the proofing function of your oven. Proofing in a mold is relatively simple; you don’t need to create extra humidity—just cover the mold with a damp cloth or plastic wrap to keep the surface of the dough moist. Proof until the dough doubles in size. If the room temperature is high, you can proof directly at room temperature by covering the cake pan with a damp cloth or plastic wrap. This takes about 1 hour.
Brush a layer of beaten egg over the surface of the dough. Place in a preheated oven at 165°C, top and bottom heat, and bake for about 30 minutes, until the surface turns golden brown, then remove from the oven.
Fresh from the oven! Raisin bread blooming like a flower—do you like it?