Raisin Loaf

I have heard so much about the use of fresh yeast and have yet to try it out. I had a parent's meeting in Causeway Bay, so I set off 2 hours earlier and went shopping at Sweetie Bakery as well as Gourmet. Ended up $500 poorer!

The fresh yeast that I bought is from Taiwan and it can be kept in the freezer for up to 6 months.

Eagerly, I tried out a Raisin loaf as this is the favourite sweet loaf bread of my kids. They loved this loaf from P Bakery, so I'm going to bake one for them today.

Verdict: Very nice, we ate half a loaf among the 3 of us. Tasted and smelt just like the loaf from P Bakery.

The whole loaf.


The shiny crust.


At last, the interior structures!



Ingredients:
(A)
300g bread
15g sugar
15g brown sugar
1/2 tsp salt
10g milk powder

(B)
30g egg + water = 165g (lightly beaten)

(C)
9g fresh yeast dissolved in 1 tbsp water

(D)
25g butter
75g raisins

Method:
1. Mix (A) in a mixing bowl till well-mixed.
2. Add in (B) and mix till rough dough state then add in (C) and knead till you get a nice dough.
3. Add in the butter, knead till butter is mixed in, then add in the raisins. Knead till you get a smooth and shiny dough which passes the windowpane test.
4. First prove: prove for 60 minutes at about 28C.
5. Division: divide dough into 3 pieces, shape it into round balls and rest dough for 30 minutes.
6. Shaping: shape dough and put dough into loaf pan
7. Final prove: prove for 50 minutes at about 30C.
8. Baking: bake at 190C for 35 minutes.

Notes:
For shiny crust, apply egg white to the top of the final proved bread.