Red Wine and Dried Fruit Bread with a Lingering Taste
Mom's favorite bread recipe It has the rich aroma of red wine And the sweet and sour aftertaste of dried fruits Six kinds of dried fruits soaked in red wine are fully wrapped in the wine-colored dough The aroma fills the house while baking Let's give it a try!
Ingredients
Steps
Chop the dried fruits into small pieces and soak them in boiled red wine overnight. The red wine should cover all the ingredients. After soaking, drain and pat the fruits dry with paper towels.
Mix all the dough ingredients together and knead until a windowpane effect (thin dough membrane) can be achieved. Then divide the dough into 3/4 (larger dough portion) and 1/4 (smaller dough portion). Allow the smaller dough to proof in a warm place. (Ensure the red wine is boiled for 3 minutes and cooled down before using.)
Evenly knead the soaked dried fruits into the larger dough portion, and proof it in a warm place as well.
Allow both dough portions to rise under plastic wrap until they double in size.
Punch down the dough to release air and divide each portion into two parts.
Roll out the smaller dough into a thin sheet, making it slightly larger than the larger dough to ensure it can wrap around.
Shape the larger dough into a rough round shape and place it onto the rolled-out thin sheet.
Wrap the larger dough with the thin sheet of the smaller dough fully, sealing it tightly. This prevents the dried fruits from being exposed or spilling out.
Place the wrapped dough seam-side down on a baking tray. Proof in a warm and humid environment until it doubles in size.
After the second proofing, dust the dough with high-gluten flour.
Score the dough with a sharp blade.
Create scoring patterns of your preferred design.
Bake in a preheated oven at 200°C (392°F) for 18-20 minutes.