Hongtang Enzyme Dried Fruit Bread

Flavor: Fruity; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Hongtang Enzyme Dried Fruit Bread

The enzyme made earlier, the darker one is made with red sugar and fruits, use it for coloring

Prepare the required amount of enzyme and milk

Pour the enzyme, milk, and salt into the bread bucket

Add high-gluten flour and yeast

I first stirred with chopsticks until there was no dry powder, then added walnut oil. This is also considered the delayed oil method, which utilizes the dough’s extensibility

Pre-roast the walnuts, I roasted them with salt, and dry the surface of the black currants

Knead the dough to the expansion stage

You can stretch out a film, with smooth edges around the holes. At this point, you can make this bread without needing a glove film

I continued to knead for a few more minutes, until I could stretch out a thin and elastic film

Pour in the dried fruits, chop the walnuts smaller. I used a rolling pin to press them slightly

Knead evenly

Cover with a damp cloth and let it ferment until it doubles or triples in size

After fermentation, deflate the dough, divide it into 3 portions, let it rest for 10 minutes, then shape and place in a baking pan

Place in the oven with humidity and warmth at 38 degrees for fermentation until it doubles in size, sprinkle the surface with dry powder, and make a cross cut

Preheat the oven to 180 degrees with both top and bottom heat, then bake for 18 minutes

Once baked, the bread has a deep color, with a crispy crust and soft interior

Slice and enjoy, with plenty of dried fruits for a rich and deliciously healthy bread