Joyce. I was chatting with her one day when she told me that she just baked this bread and how wonderful it turned out. You know, Joyce can be so good in her words, so convincing that i was 'sold' by the way she told me. Not only this, i also got much influenced by her for buying books..cookbooks..one after another..until i tell her please dont tell me about books anymore..no budget! Dangerous lady!! haha!
This was made sometime last month. Joyce has already posted hers, you can take a look at her wonderful loaf here. Instead of baking it in a loaf as in the original recipe, i made them into small rolls. Yeah, she was right. It yields a wonderful texture , they are soft and nice and although these are just simple rolls with raisins, i love them very much. There's no fuss in the steps, very straight forward. I forgot what's the weight of each dough i make into rolls, i didnt write it down..sorry..what kind of blogger am i .. but usually i make mine about 60gm each.
Recipe ( from nickmalgieri.com )
this is half of the original recipe
1/2 cup/112gm of water
1.5tsp/5gm instant yeast
338gm bread flour
5gm fine sea salt/slightly less than a tsp
28gm unsalted butter
1cup dark raisins ( you can use combination of dark and green raisins)
1. Combine bread flour, sugar, salt and yeast together and use a fork to mix them. Using a dough hook running on low speed, pour in water and milk alternately to become a rough dough. Beat them for 2-3 minutes, then put in the butter and continue beating till butter is fully absorbed. Increase speed to medium and continue beating till the dough is smooth about 10 minutes.
2.Decrease the speed and add in raisins, little by little until they are fairly distributed. Remove the dough from the machine and turn them onto a floured surface, briefly knead them and shape them into a ball and let it proof in a bowl until double its size.
3.Turn the risen dough onto a floured surface again , lightly knead them into a ball again and cut each dough out weighing 60gms and shape them into rolls. Place them on a lined baking pan and let it proof for another 45minutes to an hour.
4. Once the rolls are almost proofed, set the rack in the middle level of the oven and preheat oven to 190C.
Put the pan in the oven and bake till they are cooked and slightly brown, about 15-20 minutes.
The method and temperature used here are slightly different from the original. You can refer to the original here
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