Fermented Raisin's Big Day Out! Raisin Bread

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Fermented Raisin's Big Day Out! Raisin Bread. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fermented Raisin's Big Day Out! Raisin Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fermented Raisin's Big Day Out! Raisin Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fermented Raisin's Big Day Out! Raisin Bread is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Fermented Raisin's Big Day Out! Raisin Bread using 5 ingredients and 8 steps. Here is how you can achieve it.

I thought about using the fermented raisins in bread since I didn't want them to going to waste.

The bread rising process takes a lot of time, so I recommend doing some preparations at night and doing the rest in the morning. (If you do everything the same day, you'll get tired of waiting.) For 8 petite raisin bread rolls. Recipe by Chibato

Ingredients and spices that need to be Make ready to make Fermented Raisin's Big Day Out! Raisin Bread:

1. 180 grams Bread (strong) flour
2. 120 grams Fermented raisins
3. 2 grams Salt
4. 10 grams Sugar
5. 15 grams Margarine

Steps to make to make Fermented Raisin's Big Day Out! Raisin Bread

1. Once the fermented liquid from raisins are done, separate into liquid and raisins with a strainer. We're only going to use these raisins.
2. In your bread maker, put in just the raisins and mash for 5 minutes, then stop the process and throw in all the other ingredients. You can also use an electric mixer or food processor, of course!
3. Once the kneading is done, let the dough rise. I personally didn't use the bread-rising feature just to save some electricity. I let it rise at room temperature of 20°C. It doubled in 10 hours.
4. Take out the dough on a dusted surface and let the gas escape a bit. You should be able to smell a hint of sweetness.
5. Divide the dough into eight pieces and roll them up nicely. Cover with a dampened towel and let rest for 20 minutes.
6. Roll them up one more time and let them rise until about twice their size. (You can tie them, twist them, etc. Just shape them as you like.)
7. Bake for about 15 minutes in a preheated 180°C oven and it's done!
8. I sprinkled some flour and made a cut into the dough right before baking them. You can see how the surface has opened up nicely!

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