Ingredients:

Polish levain: 50 grams of high-gluten flour, 50 grams of water, 1 gram of dry yeast

Dough ingredients: Polish levain, 200 grams of high-gluten flour,milk powder20 grams, salt 2 grams, whole egg liquid 64 grams, 30 grams of water, 30 grams of syrup, 2 grams of dry yeast

Other ingredients:olive oil15 grams,raisinsdried small

raisinstoastPreparation method

1. Mix the ingredients for the Polish levain, cover with cling film and ferment thoroughly for about 5 hours;

2. Put all the dough ingredients into a bread machine bucket, knead on regular bread program for 10 minutes then add olive oil;breadbucket

3. Knead for another 10 minutes, interrupt the program and let it rise until it doubles in size;

4. Take out the risen dough, knead to release air, divide into two parts, round them, rest for 15 minutes;

5. Gently roll each part of the dough, flip over, place soaked raisins on top, roll up and seal the seam, then place seam-side down in a mold to proof;

6.ovenPreheat oven to 190 degrees Celsius, put the mold in the middle shelf of the oven and bake for 20 minutes, remove from the mold and let it cool on a wire rack;

The sweet and soft little toast, with a cup ofmilkormung bean milk, makes a greatbreakfast.

I made two such small toasts at once for myself and one for my children, they are very delicious.

This bread does not require special techniques; as long as the dough is kneaded properly, it will be fine.Soaking raisins in red wine before placing them in the bread makes a wonderful smell, I really like this flavor.The Polish levain falls between the main ingredient and the starter, relatively easy. The key is to ferment thoroughly until the dough can sink back.

Using yeast for making bread compared to one-time baking will result in a softer texture, longer moisture retention time, not too complicated, it's pretty good.