The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Milk Bread with Raisins

Floydm's picture

Milk Bread with Raisins

I make another batch of the Hokkaido Milk Bread with Tangzhong this weekend, this time adding 2 cups of soaked sultana raisins.  

That was two cups of raisins before soaking. After soaking it was more like 3 or 3 1/2 cups, which was a lot of raisins. I was afraid it was going to be too much and really weigh the loaves down, but they still rose quite nicely.

As you can see, I split the dough into smaller pieces this time and divided it among three pans.

It wasn't as fluffy and cloud-like as the first batch, which isn't surprising given the additional weight I added, but it was still an extremely soft, pillowy dough.  We've all be munching it straight and it made wonderful toast when sliced this morning.


dabrownman's picture

I like the raisin better.

PDLarry's picture

My daughter requested raisin milk bread so I made a batch of HMBTZ-R (like that?) on Monday. I was lazy though so instead of mixing the raisins into the dough, I just rolled it out, sprinkled raisins and rolled it up. My 10-yr-old son made his own loaf too :)

FlourChild's picture

Looks yummy, love the crumb shot- so feathery soft, I can almost taste it now :)

Jmarten's picture

Dear Floydm,

may we please have the recipe for this delicious looking bread.


Floydm's picture

Hi Jane,

The recipe is this one plus two cups of raisins.