Milk Bread with Raisins

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Floydm on 16 Apr 2013 at 10:49

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.

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 :)
Looks yummy, love the crumb shot- so feathery soft, I can almost taste it now :)
Dear Floydm, may we please have the recipe for this delicious looking bread. Jane