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

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bread machine baked white wine bread with walnuts and raisins. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bread Machine Baked White Wine Bread with Walnuts and Raisins is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Bread Machine Baked White Wine Bread with Walnuts and Raisins is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook bread machine baked white wine bread with walnuts and raisins using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Bread Machine Baked White Wine Bread with Walnuts and Raisins:
  1. Get 250 grams ★Strong bread flour
  2. Make ready 50 grams ★Cake flour
  3. Take 1/2 grams ★Malt powder (optional)
  4. Make ready 3 grams ★Salt
  5. Get 24 grams ★Sugar
  6. Take 24 grams ★Butter
  7. Make ready 10 grams ★Skim milk powder
  8. Get 150 ml ★White wine
  9. Get 5 grams Dry yeast
  10. Prepare 30 grams Walnuts
  11. Take 30 grams Raisins
  12. Prepare 2 tbsp White wine (for the raisins)
  13. Take 10 grams Butter to top the rolls
Steps to make Bread Machine Baked White Wine Bread with Walnuts and Raisins:
  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.

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