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) 1.25 kg

Water 0.625 l

Table salt 25.0 g

Flour enhancer 12.5 g

Yeast 75.0 g

Honey 0.063 kg

Butter 0.063 kg

Sugar 0.063 kg

Corinto raisins 0.5 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

1441.88

kcal

Carbohydrates

291.46

Proteins

33.36

Lipids

14.3

Sugars 90.5 g

Salt (Sodium) 2025.13 mg

Folic acid 291.22 ug

Vitamin C 0.0 g

Vitamin A 103.5 ug

Zinc 2.48 mg

Iron 6.72 mg

Calcium 85.55 mg

Cholesterol 28.75 mg

Polyunsaturated fatty acids 1.69 g

Monounsaturated fatty acids 3.01 g

Saturates 6.17 g

Fiber 19.25 g

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