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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bread machine baked white wine bread with walnuts and raisins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Bread Machine Baked White Wine Bread with Walnuts and Raisins is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Bread Machine Baked White Wine Bread with Walnuts and Raisins is something which I’ve loved my whole life.

To begin with this particular recipe, we have to 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 that.

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