Delayed bread, finally in action.It is said to contain all the expectations people have for raisin bread. It is fresh, rich in flavor, rich in raisins, and also fills your mouth with the satisfying taste of roasted walnuts.It's raining heavily, and even though it's about to freeze, it's raining like a summer's day.Although the rain has subsided, the sky is still dark and gloomy.The temperature after autumn will never be higher.The dough is getting harder and harder.Finally, I couldn't help but let it grow faster in the heated oven.Maybe it was too happy to see it swell, but when it went into the oven to bake, it froze, maybe it was that frown that released the energy of its swelling, and as a result, it became a flat roof...Well, I didn't mean to...

WHAT YOU NEED

Ingredients

227 grams of starch
2 teaspoons of sugar
1 teaspoon of dry yeast
2 grams of cinnamon powder
Eggs 23 grams
14 grams of butter
59 ml of milk
88 ml of water
3/4 cup of raisins
1/2 cup of shredded walnuts
4 grams of salt

How TO MADE Cinnamon and walnut bread

Steps 1 to 4

1. 227 grams of starch flour, 2 teaspoons of sugar, 4 grams of salt, 1 teaspoon of dry yeast, 2 grams of cinnamon flour, 23 grams of eggs, 14 grams of butter, 59 ml of milk, 88 ml of water, 3/4 cup of raisins, 1/2 cup of crushed walnuts

2. Put the flour, sugar, salt, cinnamon powder, and dry yeast in a bucket.

3. Mixed evenly

4. Add eggs, butter, milk and water

Steps 5 to 8

5. Put in the wrapping machine and stir for about 20 minutes.

6. Pull out the film.

7. Remove and add raisins and walnuts

8. Mixed evenly

Steps 9 to 12

9. Roll, put in a large bowl, basic fermentation for about 2 hours

10. Growing up

11. Remove and arrange into a 22x13 cm rectangle

12. Rolled up into cylinders

Steps 13 to 16

13. Put the lid down and put it in the toast box.

14. Finally, ferment for about 90 minutes, and the dough grows.

15. Put it in the oven, middle and bottom, heat it up to 175 degrees and bake it for about 40 minutes.

16. The surface is golden brown, furnace

Steps 17 to 20

17. Get out of the way.

18. Chilled slices

Handy cooking tips

　　The fermentation time needs to be adjusted according to the actual temperature.As long as the dough is twice as big.The baking time and firepower need to be adjusted according to the actual conditions of the oven.If the surface is colored too early, it should be covered in time to prevent roasting.