Homemade Raisin Bread (in the Oven)

There is nothing complicated about making bread in the oven with this recipe. The main thing is to be patient, as the dough should fit well and for a long time. But it’s worth it! We often bake such bread and have already forgotten the last time we bought bread in the store.

Summary

Ingredients

For dough:

• Wheat flour – 300 g
• Milk (warm) – 240 ml
• Pressed yeast – 8 g

For the dough:

• Wheat flour – 300 g
• Milk (warm) – 100 ml
• Sugar – 45 g
• Vegetable oil – 25 g
• Salt – 0.5 teaspoon
• Raisins – 60 g

To grease the bread:

• Yolk – 1 pc.
• Milk – 1 tbsp

Instructions

1. Sift the flour.
   We heat the milk to about 37-40 degrees.
2. Combine flour, milk and crumbled yeast. Mix well, cover and leave for 1-2 hours at room temperature.
3. The dough should rise well. My dough stood for 2 hours, it’s time to use it.
4. Let’s prepare the ingredients for kneading the dough.
5. Pour the raisins with boiling water (steamed), then drain the water. Dry the raisins and sprinkle with flour.
6. Next, add the remaining flour, milk, sugar and salt to the dough. We begin to knead the dough. When almost all of the flour has been kneaded, the dough is collected into a lump – it’s time to add vegetable oil. Now we knead for a few minutes. After kneading, the dough is excellent, smooth, buttery, and does not stick to your hands.

   

7. Add the prepared raisins to the dough at the end of the batch. Knead the dough for several minutes, after which we put it in a warm place for proofing for 1-1.5 hours.
8. The dough fit perfectly.
9. Now we knead the dough and divide it into two equal parts. We round each workpiece. Let the bread rolls stand on the table under a plastic wrap for 10 minutes.
10. After 10 minutes, round the bread blanks a little more and put them on a baking sheet covered with parchment.
11. We cover the dough balls with foil and send them for one more, last, proofing for an hour.
12. To grease the bread, mix the yolk and some milk.
    After half an hour of the last proofing, remove the film, make cuts on the bread in the form of a grid and grease with yolk.
    After a few minutes, the yolk will dry out, cover the bread with a film again, let it stand for the remaining half an hour.
    At the same time, we turn on the oven and heat it to the maximum temperature (for me it is 240 degrees).

    

13. We bake the bread for the first 10 minutes at a temperature of 240 degrees (for this time we put a metal cup with water in the oven to generate steam). We bake the bread at a temperature of 200 degrees for 20 minutes and already without a cup of water.

    

Bon Appetit!