Sausage & Raisin Bread

i trying out what i had learn from the class last 2weeks, i think i still prefer making cake, haha.. really tired to preparing the dough... but i appreciate with the outcome..:)

here is some to share with u all..

more than a hr to prepare this dough >.<















Raisin & Cinnamon Bread















i use some left over dough to make "hotdog" sausage bread.















Freshly out from oven..























Sweet bread dough
300g warm Meiji milk
11g Bake King instant yeast
500g Bake King bread flour
10d salt
80g caster sugar
50g egg. lightly beaten
15g Bake King bread flour for dusting
80g SCS unsalted pure creamery butter, cubed, softened

1 small egg, for egg wash
Extra softened butter for brushing
Sugar for sprinkling
Cinnamon for sprinkling
raisins (optional)

*Lemon Glaze*
Mix 50g of icing sugar with a few drop of lemon juice until the glaze is slightly runny.

*Proofing*
Proofing can be done in an oven that has beed preheated for 1-2mins and then switched off.

1) Remove 1 tbsp of sugar from the 80g of sugar and dissolve it in the warm milk. stir in the instant yeast and allow to stand for 5-10mins, until there is a layer of froth on top of the milk.

2) Whisk 500g of bread flour, salt and the remaining sugar together until evenly mixed.

3) Make a well in the centre of the flour mixture. Add the milk-and-yeast mixture and the egg into the well. Mix on low speed for 10mins, using the dough attachment of a hand-mixer or stand mixer.

4) Dust the work surface with 15g of bread flour. Turn the dough out onto the floured surface and knead by hand for 2-3mins. Check for windowpane stage, where a small piece of dough can be stretched so thinly that light can be seen through it.

** At this stage, the dough should feel slack and tacky.

5) Knead in the softened butter until the butter is completely absorbeb into the dough, the dough should no longer feel greasy.
( u can check for "windowpane" again.)

6) Round up the dough with your hands, place the dough in a large bowl and cover with a towel. Proof in a warm, enclosed space for 20mins, until it doubless in size.

7) Roll out the dough into a large thin rectangle. Brush the surface with softened butter and sprinkle sugar and cinnamon generously and evenly over the surface. Add Raisins.

8) Roll up the dough tightly into a log and cut into 12 pieces. Place the pieces on cupcake cases. Arrange on a baking tray, allowing some space between each piece.

9) Proof for 40mins in a warm, enclosed space.

10) Preheat the oven to 200C. Brush the rolls with diluted egg wash and bake for 12mins until golden brown. Allow to cool slightly before serving. Best served on the same day of baking.

**** If u wish, drizzle the rolls with lemon glaze.