Raisin Bread

Raisin Bread
INGREDIENTS
  • 800 gr. Tsoureki mix
  • 200 gr. 70% type flour
  • 350 gr. water (not hot)
  • 100 gr. yeast
  • 100 gr. raisins
  • 3 gr. cinnamon
  • 50 gr. raisin syrup
METHOD
  1. Incorporate all the ingredients together for 20 - 30 minutes
  2. Add the raisins towards the end of the incorporation
  3. The final dough should be smooth and have a temperature of 30°C-34°C
  4. Allow the dough to rest for 20 - 30 minutes
  5. Ferment for 35-45 minutes at a temperature of 40°C and a humidity of 75%
  6. Bake in a rotating oven at 160°C for 25 - 35 minutes or in a modular oven at temperature that is 55 degrees lower than the bread baking temperature

CERTIFICATIONS

  • TUV A
  • TUV B
  • TUV-Austria
  • Kocher