Finished dish photo of Red Wine and Dried Fruit Bread with a Lingering Taste

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

#Red Wine Doughto taste
High-gluten Flour400g
Red Wine (boiled)220g
Granulated Sugar40g
Yeast4g
Butter40g
Salt2g
#Red Wine Dried Fruitsto taste
Red WineEnough to cover ingredients
Raisins30g
Walnuts30g
Blackcurrants30g
Candied Kumquats30g
Dried Sultanas30g
Dried Longans30g

Steps

1

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.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 1
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2

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.)

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 2
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3

Evenly knead the soaked dried fruits into the larger dough portion, and proof it in a warm place as well.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 3
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4

Allow both dough portions to rise under plastic wrap until they double in size.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 4
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5

Punch down the dough to release air and divide each portion into two parts.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 5
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6

Roll out the smaller dough into a thin sheet, making it slightly larger than the larger dough to ensure it can wrap around.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 6
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7

Shape the larger dough into a rough round shape and place it onto the rolled-out thin sheet.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 7
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8

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.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 8
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9

Place the wrapped dough seam-side down on a baking tray. Proof in a warm and humid environment until it doubles in size.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 9
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10

After the second proofing, dust the dough with high-gluten flour.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 10
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11

Score the dough with a sharp blade.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 11
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12

Create scoring patterns of your preferred design.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 12
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13

Bake in a preheated oven at 200°C (392°F) for 18-20 minutes.

Red Wine and Dried Fruit Bread with a Lingering Taste - Step 13
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