Skip to main content

Basic Yeast Dough Baking


-- One of my very few favorite breads to eat when i want some carbs, usually half of these batch is destined of course to my sister's house since she and my niece love it, but not anymore since i left 2 months ago. The only difficult thing about this recipe is that, raisins are unpredictable when you use them in baking. If they are too dry, they soak up the moisture in the batter or dough, too wet, makes for a sticky dough. They also have the tendency to fall out of the baked bread, and burn when you forget to soak them.

Soak the raisins in warm water at least two hours before using them, then drain at least an hour before you start mixing.

Never add the raisins during mixing, pulse them AFTER THE GLUTEN has developed or you will wait for 2 days for this dough to rise!!! The crushed raisins affect the fermentation, believe me it happened to me. Add the raisins gradually while pulsing the mixer at low speed until the raisins/and nuts is distributed in the dough. You may also fold them into the dough if you like.


bread flour 500 grams
yeast 18 grams instant or active dry..or Saf Gold
brown sugar (dark) 180 grams or muscovado, the darker the better..
salt 17 gms
margarine 120 gms or butter, to make it special
eggs 50 gms
non fat milk powder 20 gms
water 275 + variable, depends on the flour you are using...

raisins 100 gms or more
chopped nuts 100 gms or more, any kind will do (roasted)

Weigh all ingredients and mix to full gluten development. The dough will be slightly sticky but do not add extra flour. Simply grease your fingers lightly when you start molding each piece. After mixing, the dough is weighed to get the TOTAL DOUGH WEIGHT and then divided into whatever portion you like.

**again, the nuts and raisins should be added only at the last stage.

Next is to shape each piece. Round each weighed portion, cover and relax for 5 minutes. Start shaping each portion and place on greased baking pans. Proof,then glaze. I added oatmeal or oats on top for color contrast, not that it will make it healthier.

To prevent your toppings from falling off the breads, glaze the tops with eggwash, sprinkle the oats and then mist with water. Proof your dough until they double or almost triple in size. This bread is a perennial sticker, so grease your baking pans generously....

Bake at 325 F for 15 - 20 minutes, (for a 50 gram portion), the larger your dough or portion is, the longer you need to bake them. This bread will brown fast because of the eggs, the high sugar, the milk, and the margarine in the formula so keep an eye on your baking temperature. Open the oven only after the first 15 minutes, this will at least provide enough time for the inner crumb to bake, then if the dough is still pale, bake for a few minutes more.

I have a lot of almonds in the pantry so maybe i will bake this again. I am miles away from the Philippines, i miss my sister and not having anyone to share what i bake.. This morning while watering my herbs, i saw our neighbors and decided to introduce myself by giving them the soft buns i made last friday. I have been wanting to give them since i got here so it was good i saw them outside their house today... My mother was laughing at me when i told her my hands are itching when i bake, giving out breads is a habit of mine, what can i do? We can't eat all of them...

If you are near my house (central valley, new york)and you have tomatoes in your garden, maybe we can swap... I will give you breads, you give me tomatoes or whatever greens you have in your garden. I sound desperate for fresh veggies, you are right,,, i don't drive so i have to figure out a way to get fresh produce to my place.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…