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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Soft and chewy raisin sandwich bread, sweet and fatty, blended with slightly sour and sweet raisins, brings a delicious and nutritious breakfast dish. Let’s get cooking with TasteVN right away to make this bread for the family to enjoy!
Ingredients for Raisin Sandwich Bread For 4 people
Bread flour 250 gr Unsalted butter 30 gr Golden raisins 80 gr Chicken egg 1 piece Chicken egg yolk 1 piece Instant yeast 5 gr (about 1 teaspoon) Unsweetened fresh milk 50 ml Sugar 25 gr Powdered sugar a little Salt 5 gr (about 1 teaspoon)
What is bread flour?
- Bread flour is a type of flour made from wheat and has a higher protein content compared to other types of flour, ranging from 12% to 14%.
- Due to its high gluten content, the resulting bread is often chewy, and the inside can easily be pulled into strands, while the crust is hard and firm.
- This type of flour is suitable for making bread, pizza dough, or especially sandwich bread.
- In Vietnam, people often use flour number 13 (similar to this type of flour) to make sandwich bread and other types of bread.
Where to buy golden raisins?
- Golden raisins are dried grapes made from green grapes, which are chewier and slightly more sour compared to raisins made from black grapes. You should use golden raisins because they are less likely to melt and burn when baking compared to black raisins.
- You can buy golden raisins at supermarkets or on e-commerce platforms. Additionally, you can make raisins at home following the guide from TasteVN.
What is yeast – instant yeast? Where to buy yeast?
- Yeast and instant yeast are types of dry yeast, fine-grained, brown in color.
- In terms of properties: yeast needs to be activated with warm water between 32°C and 38°C before use. However, with instant yeast, you do not need to activate it and can mix it directly with flour.
- Additionally, instant yeast contains significantly more gas than regular yeast, which can help the dough rise 50% faster, shortening the proofing time.
- You can buy this type of yeast at baking supply stores, large supermarkets, or on e-commerce platforms.
Tools needed
Oven, bowl, whisk, knife, food wrap, mold 21.5 x 9.5cm x 9.5cm,…
How to make Raisin Sandwich Bread
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Soak the raisins
Put 80g of raisins into the bowl, add just enough water to cover the raisins, then soak for about 10 minutes until soft.
After 10 minutes, drain the soaking water and let the raisins dry.
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Mix the egg and milk batter
In a new bowl, add 60ml of water, 5g of instant yeast, and stir well to dissolve.
Next, add 5g of salt, 25g of sugar, 50ml of unsweetened fresh milk, and 1 egg into the yeast bowl and continue to stir well.
Then, add 250g of bread flour, mixing well until the ingredients stick together.
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Knead the dough and wrap the raisins
Use your hands to lightly knead the dough for about 1 minute to form a ball, then wrap it tightly with plastic wrap and let the dough rest for 15 minutes.
After 15 minutes, place the dough on the table, spread it evenly on 30g of unsalted butter, and perform the kneading technique Folding and Stretching.
First, fold the dough over, then use the heel of your hand to press and stretch the dough away. Note to press and stretch the dough away, not down. Next, rotate the dough 90 degrees and repeat the two steps for about 5 – 7 minutes.
How to recognize if the dough is satisfactory:
- The dough is smooth and elastic.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
- You can stretch the dough into a thin sheet without tearing.
- Check the dough using the Windowpane test, specifically, you take a piece of dough, stretch it out. If the dough forms a thin membrane, is not easily torn, and allows light to pass through, it is satisfactory.
Next, spread the dough evenly, place the raisins on top, then roll it up, continuing to knead until the raisins are blended with the dough.
Finally, place the dough in a bowl, cover it tightly with plastic wrap, and let it rise for about 1 hour until the dough doubles in size.
How to recognize if the dough has risen properly: Use your hand to press deeply into the dough, if the dough retains the indentation, it indicates that it has risen properly.
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Rolling dough and shaping the bread
After proofing, you knead the dough for 1 minute to remove all the gas inside. Then, cover the dough tightly and let it rest for another 15 minutes.
After 15 minutes, roll the dough thin, fold it in half, and then use a knife to cut it into many equal adjacent strands (without cutting through).
Once cut, gently twist each “strand of dough” and then roll the bread back up.
Finally, place the bread into a mold, cover the top, and proof for a second time for another hour until the dough doubles in size.
Note: To minimize the dough retracting, you should let the dough rest so that the gluten relaxes, making it less likely to shrink when shaping.
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Baking the bread
Preheat the oven to 180 degrees Celsius for 15 minutes.
Mix 1 egg yolk with 1 tablespoon of water, then brush the egg evenly on the surface of the bread and sprinkle a little powdered sugar.
Next, bake the bread at a temperature of 170 – 180 degrees Celsius for 25 – 30 minutes until cooked, fragrant, and golden brown.
Tip: Depending on the power of each oven, there will be suitable temperature and baking time, so you should keep an eye on the bread to avoid burning!
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Final Product
The fragrant raisin sandwich bread has a rich butter aroma, with each piece being chewy and soft, sweet and creamy with a light sour taste from the raisins that is extremely enjoyable without being overwhelming.
Breakfast will be wonderful when you enjoy a few pieces of raisin sandwich with a glass of fresh milk! Let’s try making it to enjoy.
Tips for successfully making raisin sandwich bread
- If you are not using instant dry yeast, you need to activate the yeast with warm water at 32 – 38 degrees Celsius (not over 40 degrees Celsius), stir well and let it sit for 5 – 10 minutes until the yeast expands and forms a crab brick-like mass. It should not be hotter because it will kill the yeast or weaken its activity.
- If using instant yeast, you should use golden instant yeast for rich and sweet breads.
- You should knead properly to form gluten bonds in the dough, so that the bread is chewy and soft after baking.
- It is necessary to ensure sufficient proofing time for the dough to help the bread rise evenly when baked and not become dense.
- Raisins when mixed with the dough should be left whole, not cut into small pieces to avoid affecting the fermentation process of the bread.
TasteVN hopes you will successfully make the soft and delicious raisin sandwich bread for your family to enjoy! Let’s get into the kitchen right away!
*Source of the recipe and images from the YouTube channel MOMMY OVEN
