The braided bread with raisins is a brioche dough that can be enjoyed for breakfast, as a snack, or at any other time of the day 😉
Last night I noticed I had some raisins to use up and I was also refreshing the sourdough starter, so I used the discard to make a sweet braid.
It’s a soft, slightly sweet braid filled with raisins.
This morning at lunchtime, as soon as I took it out of the oven, I wanted to taste it to see how it turned out and I must say it’s quite good 😀
So this afternoon I decided to write the recipe to publish it so you can try it too 😉
P.S.: Also try the:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 15 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 168.22 (Kcal)
- Carbohydrates 32.74 (g) of which sugars 9.44 (g)
- Proteins 4.42 (g)
- Fat 2.82 (g) of which saturated 0.60 (g)of which unsaturated 1.89 (g)
- Fibers 0.86 (g)
- Sodium 33.09 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the braided bread with raisins
- 2 cups all-purpose flour
- 1 cup bread flour
- 100 sourdough starter (0.4 oz fresh yeast)
- 1/3 cup sugar
- 7 oz milk
- 3.5 oz raisins
- 3 tbsps vegetable oil
Tools
- 2 Bowls
- 1 Small bowl
- 1 Small saucepan
- 1 Spoon
- 1 Parchment paper
Steps for the braided bread with raisins
In a small bowl filled with warm water, pour the raisins and let them soak for about an hour.
In a bowl, pour the all-purpose flour, bread flour, sugar, and sourdough starter.
In a small saucepan, pour the milk, oil and heat them for a few seconds. They should be warm.
Pour the liquid mixture over the flours and stir with a spoon.
Move to the table and continue to stir with your hands.
Add the well-dried and slightly floured raisins and continue to stir until forming an elastic ball.
Place it in a bowl and let it rise covered in a warm place overnight.
In the morning, take the dough and divide it into three equal parts. Form three thin ropes, join them by braiding them together to form a braid.
Gently place it on a baking sheet covered with parchment paper and let it rise in a warm place for about 3 hours.
Preheat the oven to 350°F in static mode and bake the braided bread with raisins for about 30 minutes.
It keeps in a plastic food bag.
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