May 25, 2020 - 6:45pm
adding raisins to dough
Hi all,
I'd like to add raisins to my bagel dough. The recipe says to soak them first but why? Can't i just add them as is? One time i soaked dry fruit and chopped it up, strained them and put it in my bread dough and i didn't like how it made my dough all slimy. Maybe i need to dry them more and not just strain them? But yes, if i can get away with not soaking at all that would be nice
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Yes you do need to dry them after they have been hydrated i usually soak them over night and then have them dry out on a paper towel for a while. The alternative i to allow for a wetter dough as the dried fruit will absorb some of the moisture. I've recently made a Lemon fruit bread now the new season lemons are here i soak my sultanas overnight in straight lemon juice then dry them off on paper towel and in the dough i use 50% lemon juice 50% water, everyone that has tried the result love the fruit as it has a sharp twist to the overall sweetness.
Thanks for your reply!
I have just blogged the Lemon Fruit Bread if you would like to have a look.
Thank you ! I saw that and was just about to look!
Just add to the dough like any other dry ingredient. No need for any type of rehydration.
There are raisins and raisins. Some a high quality, plump, pliable, and clean. Those can go in directly. Some are dry, clumped, and dirty. Those need to be rehydrated and cleaned.
Thanks everyone for your input! I guess either way if it doesn't do anything drastic to my final product it should be fine