Скачать с ютуб How to Tell When Bread is Done Proofing в хорошем качестве

How to Tell When Bread is Done Proofing

Cinnamon Raisin Swirl Bread (yield: 1 9x5 inch loaf) Dough: 1 c (227g) water 1 1/2 tsp instant yeast 3 c (420g) bread flour 2 tbsp milk powder 2 oz (57g) unsalted butter, softened 1 egg 2 tbsp (25g) sugar 1 1/2 tsp fine salt 1 egg, beaten for egg wash Filling: 1 1/2 oz (43g) unsalted butter, softened 3 tbsp (38g) brown sugar 2 tbsp (17g) bread flour 1 tbsp cinnamon 1 tsp vanilla extract pinch of fine salt 1/2 c (75g) raisins, chopped 1. Make the dough by adding the water and yeast to the bowl of a stand mixer and stir together. Leave for a minute to allow the yeast to dissolve. 2. Add the remaining dough ingredients to the bowl and mix on low with the dough hook until everything is combined. Turn the speed up to medium low and mix until the dough reaches full gluten development (7-10 minutes). 3. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour or until doubled in size. 4. Make the filling by mixing all the ingredients together until a paste forms. 5. Preheat the oven to 350F (180C) and grease a 9x5 inch loaf pan with baking spray. 6. Deflate the dough and pat out into a 9x9 inch square. Spread the filling in an even layer all over the dough. Roll up in a tight spiral and place in the prepared pan. 7. Let proof until a slight indent bounces back roughly halfway (approximately 45 min - 1 hr). 8. Brush with egg wash and bake for 40-45 min or until golden brown. 9. Let cool in the pan for 5 minutes and then remove from the pan and transfer to a cooling rack to cool completely.