葡萄乾吐司 Raisin Loaf Bread

材料 Ingredient

24兩吐司麵團 900g (2 lbs) Loaf Bread Dough 1 份 portion 使用"白麵+全麥麵粉"配方。 Use " White flour + Whole Wheat Flour" recipe. 葡萄乾 Raisin 2 杯 cup 24兩吐司模具 900g Pullman loaf pan 1 個 ea

做法:

1.	將發好的麵團中的空氣擠出。整型成圓球狀後覆蓋保潔膜醒5分鐘。
2.	麵團擀成与模具同長的長方片(約30cm x 42cm)。上面均勻撒上葡萄乾，再用擀麵杖將葡萄乾輕壓入麵團內。將麵皮從短向捲成圓桶狀。
3.	加熱烤箱到100˚F (38˚C)後熄火。麵團放進吐司模具內，上面再噴些水。把一杯滾水和模具放進烤箱，讓麵團發酵到与模具齊高(若是白麵包則發到90%的高度)，約75分鐘。最後15分鐘時拿出模具，烤箱加熱到395˚F (200˚C)。
4.	模具加蓋後放進烤箱最下層烤45分鐘。
5.	取出模具，拿掉蓋子，將吐司側放在架子上。等涼透後再切片。不立即食用的麵包裝袋後放進冷凍庫保存。

PROCEDURE:

1.	Squeeze the air out of the dough. Form the dough to a ball and cover it with a piece of plastic food wrap. Let the dough rest for 5 minutes.
2.	Press the dough ball and roll it into a 11-5/8" x 16-1/2" rectangle sheet. Sprinkle the raisins over the dough sheet and use the rolling pin to lightly press the raisins into the dough. Roll the dough from one end (narrow side) to the other.
3.	Heat the oven to 100˚F (38˚C), then turn off the heat. Place the dough into the pullman bread pan. Put one cup of boiling water and the pan in the oven and let the dough rise until the dough fill up the mold (if using white flour only, let it rise up to the 90% of the height of the pan), about 75 minute. At the last 15 minutes, remove the pan from the oven. Pre-heat the oven to 395˚F (200˚C).
4.	Cover the pan with the lid. Bake on the bottom rack of the oven for 45 minutes.
5.	Take out the pan and remove the lid. Lay the loaf bread on its side above a cooking rack. Slice the bread after it completely cools down. Store the bread in the freezer if not serving soon.

最後更新 (Last Update): 05/14/2014
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