Spinach Raisin Toast
A soft bread made with spinach juice and raisins.
Ingredients
bread flour
500 g
fine sugar
80 g
salt
8 g
dry yeast
10 g
butter
40 g
spinach juice (juice the spinach first)
300 ml
raisins (soak in water for about 10 minutes first)
to taste
Instructions
1
Step 1
To make the dough, please refer to the "Basic Dough Method" on pages 14 and 15. Divide the dough into 460 g portions, then use a rolling pin to roll it out from the center outward, and sprinkle raisins evenly over the surface.
2
Step 2
Roll up the dough from top to bottom and place it in a baking pan with the seam facing up.
3
Step 3
Reference image before proofing. The dough is about 19 cm long and 7 cm wide.
4
Step 4
Comparison image after proofing. The dough is about 22 cm long and 9 cm wide, and it is ready to be placed into the oven for baking at this point.
5
Step 5
Once the bread has cooled, use a sieve to dust some powdered sugar over the top of the bread to make it look more appetizing.
