Plain-Looking – Red Wine Bread

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

Detailed Steps for Making Plain-Looking – Red Wine Bread

Roast the cashews in the oven.

Mix the dough ingredients and fermented starter in a bowl.

Add the red wine that has been heated to evaporate the alcohol.

Knead the flour until there is no excess moisture.

Knead the dough until smooth.

Add butter and knead the dough until elastic.

Add the cashews and wine-soaked raisins, wrap them in the dough and knead well.

After mixing roughly, cover with plastic wrap and let it ferment.

Fermented dough.

Press the fermented dough to release air.

Divide the dough into 3 equal pieces.

Cover with plastic wrap for intermediate proofing.

After intermediate proofing, flatten the dough and fold from top to bottom.

Fold from bottom to top.

Then fold the sides towards the center, shape the dough into a log without rolling it too thin, so the bread will be wide enough after baking.

Carefully transfer the dough to a baking pan for the final proofing.

Make a longitudinal incision on the surface of the proofed dough, do it quickly to prevent wrinkling.

Preheat the oven to 160°C, bake for 30 minutes.