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
- Incorporate all the ingredients together for 20 - 30 minutes
- Add the raisins towards the end of the incorporation
- The final dough should be smooth and have a temperature of 30°C-34°C
- Allow the dough to rest for 20 - 30 minutes
- Ferment for 35-45 minutes at a temperature of 40°C and a humidity of 75%
- 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
