Ingredients for Hand-Torn Bread: Flour 350g, Egg 1, White Sugar 40g, Milk as needed, Yeast Powder 4g, Raisins as needed, Rum a little, Butter 125g.
Method Steps for Hand-Torn Bread:
1. Except for butter and raisins, put all ingredients into the bread machine and knead for 40 minutes.
2. Remove the dough from the bread machine after it has risen, and knead it to release air.
3. Cover with a damp cloth and let it rest for another 10 minutes.
4. Roll out the dough and spread sheet butter on it.
5. Fold the corners over.
6. Fold and roll out like making a bed quilt, repeat this step three times.
7. Roll out the dough completely.
8. Cut into long strips.
9. Soak raisins in rum beforehand.
10. Spread the raisins evenly on top.
11. Roll up and place in the mold, then let it rise in the oven for the second time.
12. After it has doubled in size, brush with egg liquid and sprinkle with some crumbs.
13. Bake at 180 degrees for 30 minutes.
14. For more information on how to make Hand-Torn Bread, welcome to join Bread Uncle’s Hand-Torn Bread at http://bread.shjfcy.com/.
Cooking Tips for Hand-Torn Bread: After I made this bread and showed it to my friends in the group, they all criticized me for brushing egg liquid and sprinkling crumbs, as it covered the layers. Well, it’s hard to avoid mistakes when doing it for the first time, I will correct it next time. I hope friends who have seen it can give valuable opinions. There are tricks to making delicious dishes, and each of my dishes has its own little trick. You can search for ‘bread’ to directly view my recipes!
