Raisins and walnuts soft European bread

This bread is freshly baked and has a crispy crust and a very soft core. The slices are also delicious when cooled, the skin becomes more flexible, and the raisins and walnuts have a strong flavor.

Ingredients

Glutenflour 300 g

Sugar 18 g

Salt 6 g

Yeast 2.4 g

Milkpowder 6 g

Water 140 g

Milk 60 g

Butter 20 g

Raisins,driedcranberries,walnutkernels Appropriateamount

Softenedbutter Appropriateamount

Cooking Instructions

Put all the ingredients except the butter into the magimix main pot, speed 9 large and dough hook program for 10 minutes, add butter for 2 minutes speed 8, then 8 minutes speed 10.
Remove and add raisins, dried cranberries and walnuts. Wash the raisins and dried cranberries in advance and dry the surface with a paper towel. Bake the walnuts at 180 degrees for 2 minutes, peel and break.
The kneaded dough should be fermented to 2-2.5 times, and the fingers should be dipped in flour and poked without retracting.
Divide the dough into 3 equal portions.
Pat a flat dough to remove air bubbles.
The bottom edge is thinned and rolled into a roll from top to bottom.
Place in a baking dish.
Ferment until the skin rebounds when gently pressed. I am in the oven with a bowl of hot water, fermentation program 38 degrees for 85 minutes.
Sift the cake flour over the leavened dough, cut it with a knife, and squeeze the softened butter out of the opening.
Bake in a preheated oven at 220 degrees and 180 degrees for 15-20 minutes.
Remarks: The amount of four is: 400g of high powder, 24g of sugar, 8g of salt, 3.2g of yeast, 8g of milk powder, 186.5g of water, 80g of milk, and 28g of butter