Club Breadmakers

[b2b3m4]

peterch:

[

This actually could be helped by balancing the water content of the dough. Or the time used to soak the raisin.

Please note that making raisin bread really need to calculate the water in the dough or the time we used to soak the raisin (more time more water absorbed by the raisins)

As raisins tend to absorb more water and cause the bread to dry sooner, this happens at pre bake state (dough) and post bake state (bread)

Soak the raisin in rum :!: Then eat liao no need to work.

[corneyAmber]

Is peterch a daddy baking expert? So we actually have a breadpapa here?

[corneyAmber]

ok Ladies…I am going to create a new channel called "All about cakes/kueh/desserts making"


Anything not related to bread, we go there ok? Even if it is baked by the Z machine.

[peterch]

ksi:

Is peterch a daddy baking expert? So we actually have a breadpapa here?

paise lah, :oops: not expert. Happened to study and work about baking

[corneyAmber]

peterch:

ksi:

Is peterch a daddy baking expert? So we actually have a breadpapa here?

paise lah, :oops: not expert. Happened to study and work about baking

Wah bread buddies!!!! We finally have a pro here joining us..... study and got experienced...yeah we got consultant already....the real McCoy... !!!!! :dancing: : :boogie:

[corneyAmber]

Hurray, the real pro in bread making has emerged! :celebrate:

[peterch]

ksi:

peterch:

[quote=\"ksi\"]Is peterch a daddy baking expert? So we actually have a breadpapa here?

paise lah, :oops: not expert. Happened to study and work about baking

Wah bread buddies!!!! We finally have a pro here joining us..... study and got experienced...yeah we got consultant already....the real McCoy... !!!!! :dancing: : :boogie:[/quote]BTW, I had just finished reading this thread and :? this thread 'expanded' so fast

So KSI, finally you bought mini Z? And the rest too? hehehe.... thinking getting one later then

[Happy Mama]

peterch:

Happy Mama:

My raisin bread. Can someone please tell me how to achieve an even distribution of raisins in the loaf? Mine seems a little unbalanced



http://postimage.org/image/2a9erfl1g/

http://postimage.org/image/2a9i2ia10/

This actually could be helped by balancing the water content of the dough. Or the time used to soak the raisin.

Please note that making raisin bread really need to calculate the water in the dough or the time we used to soak the raisin (more time more water absorbed by the raisins)

As raisins tend to absorb more water and cause the bread to dry sooner, this happens at pre bake state (dough) and post bake state (bread)

Hi peterch, thanks for your feedback and information. By the way, I didn't know I need to soak the raisins. I don't recall seeing it in the recipe. :!: As a gauge, how long must we soak the raisins? Thanks

[Happy Mama]

ksi:

ok Ladies....I am going to create a new channel called \"All about cakes/kueh/desserts making\"


Anything not related to bread, we go there ok? Even if it is baked by the Z machine.

Ok onz! :celebrate: :celebrate:

[jtoh]

b2b3m4:

peterch:

[

This actually could be helped by balancing the water content of the dough. Or the time used to soak the raisin.

Please note that making raisin bread really need to calculate the water in the dough or the time we used to soak the raisin (more time more water absorbed by the raisins)

As raisins tend to absorb more water and cause the bread to dry sooner, this happens at pre bake state (dough) and post bake state (bread)

Soak the raisin in rum :!: Then eat liao no need to work.

:lol: