How to make coconut raisin soaked whole wheat bread

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  1. Prepare dough ingredients and weigh them.

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  2.Put the liquid into the bottom of the bread barrel, put the powder on top, and add salt , put the sugar diagonally and place instant yeast in the middle.Start the bread machine and knead the dough, add butter after 20 minutes.

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  3. Keep the dough alive and ferment it twice in size in the greenhouse.

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  4.Poke a hole in the middle of the dough with flour and it will not shrink back.If it doesn’t collapse, the dough is fermented.

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  5. Deflate the dough and put it into the mold for the second fermentation..

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  6. Prepare coconut raisin soaking syrup: melt butter and milk over water , remove from heat, add fine sugar, grated coconut, and raisins, stir evenly, and set aside.

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  7. Take out the dough that has been fermented for the second time and make three cuts on it mouth.

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  8. Preheat the oven to 180℃.Use a spoon to pour the coconut raisin soaking liquid over it.

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  9.Put it into the preheated oven and heat it up and down to 180℃.Bake the middle layer for 20 minutes.(Cover with tin foil after 10 minutes to prevent the color from being too strong.)

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  10.Wow, the smell of coconut milk fills the room.

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  11. Let’s take a recent photo, it’s so big! One breakfast is enough.