Raisin buns
Bread-machine rolls made with special bread flour and rye flour, studded with raisins and shaped like small baguettes (Programme 1).
Ingredients
| 165 мл | Water |
| 1 с.л. | Sugar |
| ¾ к.л. | Salt |
| 125 г | Special bread flour |
| 125 г | Rye flour (type 170) |
| 1 к.л. | Dried baker's yeast |
| 75 г | Raisins |
Instructions
PROG. 1. Time: 2h02 (4 buns) / 2h59 (8 buns).
Quantities per batch:
- Water: 165 ml (4 buns) / 300 ml (8 buns)
- Sugar: 1 c.s. / 1½ c.s.
- Salt: ¾ c.c. / 1½ c.c.
- Special bread flour: 125 g / 225 g
- Rye flour (type 170): 125 g / 225 g
- Dried baker's yeast: 1 c.c. / 1½ c.c.
- Raisins: 75 g / 135 g
Add the ingredients to the bread pan in the following order: water, sugar, salt. Then add the two types of flour and yeast. Place the bread pan in the machine. Select programme 1, the desired crust colour and press the "Start/Stop" button. When the first beep sounds (after 23 minutes), add the raisins to the dough. When the beep sounds for the second time (after 1 hr 05), open the machine and remove the dough. If you are making 8 rolls, separate the dough into 2 portions and keep one of them under a cloth for your 2nd batch. Divide the 1st batch into 4 equal parts and shape them into baguettes before rolling them in flour. Place them on the "special loaves" baking rack. Make an incision along the length of the pieces of dough. Press the «Start/Stop» button again. When the beep sounds again (after 57 minutes), remove the rolls and then repeat the procedure to start off your 2nd batch. When baked, leave to cool on a rack.