Ingredients for Raisin Bread: High-gluten flour – dough 2+1/2 cups, Milk – dough 1+1/2 cups, Yeast – dough 2/3 tsp, White sugar – dough 2 tbsp, Unsalted butter – dough 2 tbsp, Unsalted butter – filling 4 tbsp, White sugar – filling 2 tbsp, Eggs – for brushing 1, Vegetable oil – for greasing as needed.
Method for making Raisin Bread: Step 1: Place the ingredients high-gluten flour 2+1/2 cups, milk 1+1/2 cups, yeast 2/3 tsp, white sugar 2 tbsp into the bread machine; Step 2: When the dough just forms, add butter and continue kneading for about 20 minutes; Step 3: Knead until a piece of dough can be pulled into a membrane, not too thin, and patience can be rewarded with a longer kneading time; Step 4: Grease a large bowl with vegetable oil or butter, place the kneaded dough in the bowl, cover with plastic wrap, and let it rise in a warm environment for 60 minutes; Step 5: Dust the work surface with flour, place the dough on the work surface, and knead by hand to release air bubbles, cover with plastic wrap and let it rest for 15 minutes; Step 6: Divide the dough into ten equal parts using an electronic scale, or visually, and round each piece, covering with plastic wrap to proof for 20 minutes; Step 7: While the dough is resting, prepare the filling in a bowl with unsalted butter 4 tbsp and white sugar 2 tbsp, beat with a mixer until fluffy and set aside; Step 8: After the time is up, knead each dough piece again and round them; Step 9: Press the dough into a tongue shape; Step 10: Roll the dough from the end closest to you, forming a roll and pinch the seam; Step 11: On the work surface, roll the seam to flatten it, place on a baking sheet coated with oil, and cover with plastic wrap; Step 12: Leave space for the dough to rise, let it rest for 20 minutes; Step 13: When the dough has proofed, use a bamboo skewer and knife to make a deep cut about 1 cm from end to end, without cutting through the ends, leaving about 1 cm; Step 14: Fill a piping bag with the filling, and pipe the filling into the scored bread, preheat the oven to 350F; Step 15: Brush the surface of the dough with egg wash, and apply a second layer once the first is slightly dry, using up all the egg wash; Step 16: Place in the preheated oven, with a bowl of water on the bottom rack, bake for 20-25 minutes, check at 20 minutes, if the color is too dark, remove the bread promptly, 25 minutes should be about right, but every oven has its own characteristics, some may be hotter, some not hot enough, with experience, you will be able to judge well.
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