Raisin bread and hydration
I plump the raisins when I make raisin bread. I soak them in hot water for about 30 minutes and then set them aside to drain and I pat them dry. I make the bread dough and then add the raisins and my dough goes to mush. I have to add flour to rescue it.
I have tried adding a touch of flour to the raisins right before adding them but it did not help.
Yesterdays bread came out interesting. I did not want to overwork the raisins and cinnamon chips so I added both together. Well, in trying to save the dough, the raisins and chips took a beating. I made some nice bread with a light cinnamon flavor and some raisins throughout. But the bread is orange. I've never made orange bread before.
Anyway, I use a Bosch Universal Plus for the mixer. Any suggestions on adding plumped raisins without screwing up the hydration?