Soft Chewy Braided Raisin Bread Recipe by Fumie's Recipe
Soft Chewy Braided Raisin Bread Cooking Instructions 1 My You tube Recipe Channel→ Fumie's Recipe 2 Soak raisins in lukewarm water to soften for 15 minutes. Then drain it, and pat it dry with a paper towel. The dry raisins will absorb the water from the bread dough, so don't forget to soften them. 3 Put bread flour, yeast, and sugar in a large bowl and stir well. Then add salt and stir. 4 Mix water and milk, and warm it until 30℃ / 86 F in the microwave (600 W, around 20 seconds). Pour about 3/4 of the milk water over the flour mixture while drawing circles. Roughly mix and pour the remaining milk water over dry places, and mix roughly. 5 Add softened butter, and use your hands to knead it until the dough comes together while pressing it against the bowl. Use a stand mixer (I used KitchenAid) to knead it for 2 minutes at speed 3. Then knead it for 10 minutes at speed 4 until smooth and sticky. 6 Put the dough onto a work surface, flatten it, and spread the raisins over. Fold the dough and sandwich the raisins, and knead to mix the raisins. Put it in a lightly oiled deep-sided container or bowl. Cover the container with a lid or plastic wrap and let it rise at 35℃ / 95 F (or a warm place) for 60-90 minutes until doubled in size. 7 Take it out on the work surface, press it to flatten, and divide it into 4 equal parts. 8 Gently pull each to form a landscape rectangle. Please flour the work surface if necessary. Roll it up gently from the back toward the front while pressing lightly. Lightly pinch the seams. 9 Lightly flour and roll gently while sometimes pulling to form a 45 cm / 17.7 inches long rope. Use 2 ropes to a loaf of braided bread, so make 2 loaves. 10 [Step 1] Place 1st rope with the right side diagonally up. Then put 2nd rope on top in an "X" shape. [Step 2] Lift the 1st rope and cross it. (Right to left, left to right, in that order) 11 [Step 3] The upper rope to ''the right forked space". The far left rope to ''the right forked space". 12 [Step 4] The far right rope to ''the right forked space". The far left rope to ''the right forked space". Repeat only step 4. Finally, pinch the edges to stick together. 13 Let it rise at 35℃ / 95 F (or a warm place) for 20-30 minutes until rises a little about 1.3 times in size. Preheat an oven to 220℃ / 428 F. 14 Brush on the top with egg wash. Turn down the oven to 200 ℃ / 392 F and bake it for 22 minutes until golden brown. Let it cool on a rack. 1 My You tube Recipe Channel→ Fumie's Recipe 1 My You tube Recipe Channel→ Fumie's Recipe 2 Soak raisins in lukewarm water to soften for 15 minutes. Then drain it, and pat it dry with a paper towel. The dry raisins will absorb the water from the bread dough, so don't forget to soften them. 2 Soak raisins in lukewarm water to soften for 15 minutes. Then drain it, and pat it dry with a paper towel. The dry raisins will absorb the water from the bread dough, so don't forget to soften them. 3 Put bread flour, yeast, and sugar in a large bowl and stir well. Then add salt and stir. 3 Put bread flour, yeast, and sugar in a large bowl and stir well. Then add salt and stir. 4 Mix water and milk, and warm it until 30℃ / 86 F in the microwave (600 W, around 20 seconds). Pour about 3/4 of the milk water over the flour mixture while drawing circles. Roughly mix and pour the remaining milk water over dry places, and mix roughly. 4 Mix water and milk, and warm it until 30℃ / 86 F in the microwave (600 W, around 20 seconds). Pour about 3/4 of the milk water over the flour mixture while drawing circles. Roughly mix and pour the remaining milk water over dry places, and mix roughly. 5 Add softened butter, and use your hands to knead it until the dough comes together while pressing it against the bowl. Use a stand mixer (I used KitchenAid) to knead it for 2 minutes at speed 3. Then knead it for 10 minutes at speed 4 until smooth and sticky. 5 Add softened butter, and use your hands to knead it until the dough comes together while pressing it against the bowl. Use a stand mixer (I used KitchenAid) to knead it for 2 minutes at speed 3. Then knead it for 10 minutes at speed 4 until smooth and sticky. 6 Put the dough onto a work surface, flatten it, and spread the raisins over. Fold the dough and sandwich the raisins, and knead to mix the raisins. Put it in a lightly oiled deep-sided container or bowl. Cover the container with a lid or plastic wrap and let it rise at 35℃ / 95 F (or a warm place) for 60-90 minutes until doubled in size. 6 Put the dough onto a work surface, flatten it, and spread the raisins over. Fold the dough and sandwich the raisins, and knead to mix the raisins. Put it in a lightly oiled deep-sided container or bowl. Cover the container with a lid or plastic wrap and let it rise at 35℃ / 95 F (or a warm place) for 60-90 minutes until doubled in size. 7 Take it out on the work surface, press it to flatten, and divide it into 4 equal parts. 7 Take it out on the work surface, press it to flatten, and divide it into 4 equal parts. 8 Gently pull each to form a landscape rectangle. Please flour the work surface if necessary. Roll it up gently from the back toward the front while pressing lightly. Lightly pinch the seams. 8 Gently pull each to form a landscape rectangle. Please flour the work surface if necessary. Roll it up gently from the back toward the front while pressing lightly. Lightly pinch the seams. 9 Lightly flour and roll gently while sometimes pulling to form a 45 cm / 17.7 inches long rope. Use 2 ropes to a loaf of braided bread, so make 2 loaves. 9 Lightly flour and roll gently while sometimes pulling to form a 45 cm / 17.7 inches long rope. Use 2 ropes to a loaf of braided bread, so make 2 loaves. 10 [Step 1] Place 1st rope with the right side diagonally up. Then put 2nd rope on top in an "X" shape. [Step 2] Lift the 1st rope and cross it. (Right to left, left to right, in that order) 10 [Step 1] Place 1st rope with the right side diagonally up. Then put 2nd rope on top in an "X" shape. [Step 2] Lift the 1st rope and cross it. (Right to left, left to right, in that order) 11 [Step 3] The upper rope to ''the right forked space". The far left rope to ''the right forked space". 11 [Step 3] The upper rope to ''the right forked space". The far left rope to ''the right forked space". 12 [Step 4] The far right rope to ''the right forked space". The far left rope to ''the right forked space". Repeat only step 4. Finally, pinch the edges to stick together. 12 [Step 4] The far right rope to ''the right forked space". The far left rope to ''the right forked space". Repeat only step 4. Finally, pinch the edges to stick together. 13 Let it rise at 35℃ / 95 F (or a warm place) for 20-30 minutes until rises a little about 1.3 times in size. Preheat an oven to 220℃ / 428 F. 13 Let it rise at 35℃ / 95 F (or a warm place) for 20-30 minutes until rises a little about 1.3 times in size. Preheat an oven to 220℃ / 428 F. 14 Brush on the top with egg wash. Turn down the oven to 200 ℃ / 392 F and bake it for 22 minutes until golden brown. Let it cool on a rack. 14 Brush on the top with egg wash. Turn down the oven to 200 ℃ / 392 F and bake it for 22 minutes until golden brown. Let it cool on a rack. 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