White Bread, Raisin Bread 白土司, 葡萄乾土司

                                  

Ingredients
Makes two 9" x 5" loaves

• 600g bread flour
• 2 tsp active dry yeast
• 25g sugar
• 1 1/2 tsp salt
• 330g water
• 30g butter
• 250g raisins (for raisin bread only)

Method

1. In a stand mixer with a dough hook attached, mix the flour, yeast, sugar, salt,  and water at low speed until well blended.
2. Increase to medium speed and slowly add the butter to the dough. The dough is very sticky at this stage.
3. Mix until the butter has been incorporated into the dough and the dough is developed with a nice gluten structure, about 12 minutes.
4. Remove the dough from the mixer and work into a ball.
5. Place the dough in a container with a cover, and let it rest at room temperature for 90 minutes or until doubled the size.
6. For raisin bread, add in the raisins now, knead the dough until the raisins are distributed throughout the dough.
7. On a lightly floured work surface, divide the dough into 6 equal pieces, and shape them in rounds.
8. Let the dough rest for 10 minutes before shaping.
9. Roll out each piece to a 8" x 4" rectangle. Fold like a three fold brochure.
10. Roll each piece out and fold it again. 
11. Let them sit for 10 minutes before final shaping.
12. Roll it out to a rectangle and fold it again. Put 3 folded pieces, seam side down into a pre-greased 9" x 5" pan.
13. Let them rest for about 45 minutes for final proof. Preheat oven to 350ºF. 
14. Bake for 15 minutes, then rotate the breads and bake for another 15 to 20 minutes, until the crust is golden brown.
15. Allow to cool before slicing or serving.