Bread

Recipe of Perfect Bread Machine Baked White Wine Bread with Walnuts and Raisins

By Hester Allen 09 October 2019
Recipe of Perfect Bread Machine Baked White Wine Bread with Walnuts and Raisins
Recipe of Perfect Bread Machine Baked White Wine Bread with Walnuts and Raisins

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Bread Machine Baked White Wine Bread with Walnuts and Raisins. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Bread Machine Baked White Wine Bread with Walnuts and Raisins Recipe.

You can cook Bread Machine Baked White Wine Bread with Walnuts and Raisins using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Bread Machine Baked White Wine Bread with Walnuts and Raisins

  1. Make ready 250 grams of ★Strong bread flour.
  2. Take 50 grams of ★Cake flour.
  3. Take 1/2 grams of ★Malt powder (optional).
  4. You need 3 grams of ★Salt.
  5. Make ready 24 grams of ★Sugar.
  6. Prepare 24 grams of ★Butter.
  7. Take 10 grams of ★Skim milk powder.
  8. Prepare 150 ml of ★White wine.
  9. You need 5 grams of Dry yeast.
  10. Take 30 grams of Walnuts.
  11. Take 30 grams of Raisins.
  12. You need 2 tbsp of White wine (for the raisins).
  13. Prepare 10 grams of Butter to top the rolls.

Bread Machine Baked White Wine Bread with Walnuts and Raisins instructions

  1. Soak the raisins in 2 tablespoons white wine..
  2. Combine the ★ ingredients in your bread machine. Fill the yeast compartment with yeast, then start the "bread dough" course..
  3. When the machine sounds the alert to add ingredients, add the walnuts and the raisins, together with the wine from soaking; (the dough may appear wet, but it will come together after kneading)..
  4. Once the dough is complete, transfer it from the bread machine to a dusted work surface, then divide it into six equal portions (about 100 g each)..
  5. Cover with a tightly wrung out damp paper towel, then let sit for 20 minutes..
  6. Punch down the dough, reshape the balls, then transfer to a tray lined with parchment paper, and let rise for 50 minutes at 40℃..
  7. When the dough has finished rising, preheat the oven to 180℃..
  8. Slash the tops with a sharp knife, then insert a pat of butter in the cut; (it's easier to slash the tops with a dampened knife)..
  9. I used pats of butter made from slicing 10 g slices into thirds, then cutting those in half width-wise..
  10. Bake for 20 minutes at 180℃. Then, you're done..

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