Bread Machine Baked White Wine Bread with Walnuts and Raisins. Fill the yeast compartment with yeast, then start the "bread dough" course. When the machine sounds the alert to add ingredients, add the walnuts and the raisins, together with the wine from soaking; (the dough may appear wet, but it will come together after kneading). Bread Machine Baked White Wine Bread with Walnuts and Raisins. Bread Machine Baked White Wine Bread with Walnuts and Raisins

You can cook Bread Machine Baked White Wine Bread with Walnuts and Raisins using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Bread Machine Baked White Wine Bread with Walnuts and Raisins
  1. It’s 250 grams of ★Strong bread flour.
  2. You need 50 grams of ★Cake flour.
  3. It’s 1/2 grams of ★Malt powder (optional).
  4. You need 3 grams of ★Salt.
  5. Prepare 24 grams of ★Sugar.
  6. It’s 24 grams of ★Butter.
  7. You need 10 grams of ★Skim milk powder.
  8. It’s 150 ml of ★White wine.
  9. You need 5 grams of Dry yeast.
  10. It’s 30 grams of Walnuts.
  11. It’s 30 grams of Raisins.
  12. You need 2 tbsp of White wine (for the raisins).
  13. It’s 10 grams of Butter to top the rolls.

Add raisins in on the "add in" beep. Process the bread in the bread machine at the sweet, rapid, or timed cycle, or according to manufacturer's directions. Add the raisins at the fruit and nut signal. If you add them in the beginning, the raisins will be pulverized.

Bread Machine Baked White Wine Bread with Walnuts and Raisins step by step

  1. Soak the raisins in 2 tablespoons white wine..

  2. Combine the ★ ingredients in your bread machine. Fill the yeast compartment with yeast, then start the "bread dough" course..

  3. When the machine sounds the alert to add ingredients, add the walnuts and the raisins, together with the wine from soaking; (the dough may appear wet, but it will come together after kneading)..

  4. Once the dough is complete, transfer it from the bread machine to a dusted work surface, then divide it into six equal portions (about 100 g each)..

  5. Cover with a tightly wrung out damp paper towel, then let sit for 20 minutes..

  6. Punch down the dough, reshape the balls, then transfer to a tray lined with parchment paper, and let rise for 50 minutes at 40℃..

  7. When the dough has finished rising, preheat the oven to 180℃..

  8. Slash the tops with a sharp knife, then insert a pat of butter in the cut; (it's easier to slash the tops with a dampened knife)..

  9. I used pats of butter made from slicing 10 g slices into thirds, then cutting those in half width-wise..

  10. Bake for 20 minutes at 180℃. Then, you're done..

Then I got a bread machine and made raisin bread for myself. If you haven't had homemade raisin bread, you haven't had raisin bread! The difference between homemade raisin bread and store-bought raisin bread is night and day. You'll be amazed at how good this bread tastes. Most bread machines have a "nut and raisin" signal that beeps when the dough mixing cycle is close to the end, so you can add nuts, raisins or other extra ingredients.