Raisin bread

Ingredients
Elaboration
Nutritional information

2 h 5 min

Suitable for vegetarians

Type of dish: Bread and pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Goxo flour (W 170 - 200) 0.714 kg

Water 0.357 l

Table salt 14.286 g

Flour enhancer 7.143 g

Yeast 42.857 g

Honey 0.036 kg

Butter 0.036 kg

Sugar 0.036 kg

Corinto raisins 0.286 kg

Elaboration

Kneading time: 13´/ 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 20´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: 20´
Temperature of the oven: 190 ºC

RECIPE

Knead everything together, except for the raisins. Add them when the kneading is about to finish.
Ferment.
Make 300 g balls.
Leave to stand uncovered.
Make loaves.
Ferment in a chamber at 30 ºC and with 75 % of humidity, until their volume increases.
Wash with beaten egg.
Make cuts with a blade as seen in the picture.
Bake on a low heat, without steam.

Nutritional information (1 portion)

Energy

823.93

kcal

Carbohydrates

166.55

Proteins

19.06

Lipids

8.17

Fiber 11.0 g

Saturates 3.53 g

Monounsaturated fatty acids 1.72 g

Polyunsaturated fatty acids 0.96 g

Cholesterol 16.43 mg

Calcium 48.89 mg

Iron 3.84 mg

Zinc 1.42 mg

Vitamin A 59.14 ug

Vitamin C 0.0 g

Folic acid 166.41 ug

Salt (Sodium) 1157.21 mg

Sugars 51.71 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.