Raisin Bread

Raisin Bread

Yield: 30 pieces


  1. Sieve Flour and Milk Powder together. Add into the mixer.
  2. Add in Water, Yeast, Salt and Sugar into the mixer. Start the mixer.
  3. Slowly add in the Eggs. Mix well until the dough doesn’t stick to the walls.
  4. Add softened Butter into the mixture. Blend well until dough develops.
  5. Place the dough on the table and rest for 10 minutes and cover with a plastic cover.
  6. Cut the dough into 60 grams and form any shape desired.
  7. Cover and let it double the size for an hour.
  8. Bake at 180 – 200 degree Celsius for 15 – 20 minutes.

*Prepare Raisins the day before. Run through Raisins with water, strain water out with a strainer and put into a plastic bag. Cover well and rest in the refrigerator.

(Use hook for mixing)
Flour 1000g
Water 400g
Yeast 15g
Salt 15g
Sugar 175g
Butter 250g
Milk Powder 30g
Whole Eggs 10g