Imagine sinking your teeth into a slice of bread that combines the rich, velvety notes of mocha with the sweet burst of plump raisins, all wrapped up in a uniquely Korean-inspired baking technique. This Korean Mocha Raisin Bread is not just a recipe – it's a culinary adventure that will transform your home kitchen into a gourmet bakery. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to elevate your bread-making skills and tantalize your taste buds with its irresistible chocolate and fruity flavor profile.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Korean
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup butter, softened
- 1/2 cup raisins
Instructions
- In a small bowl, activate the yeast by dissolving it in warm milk (around 110°F) and letting it sit for 5-10 minutes until it becomes frothy and bubbling.
- In a large mixing bowl, combine bread flour, cocoa powder, sugar, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the activated yeast mixture and softened butter.
- Knead the dough for 10-12 minutes until it becomes smooth, elastic, and slightly tacky. The dough should spring back when gently pressed.
- Fold the raisins into the dough, ensuring they are evenly distributed throughout.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
- Punch down the risen dough and shape it into a loaf, placing it in a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has increased in volume.
- Preheat the oven to 375°F (190°C) while the dough is in its second rise.
- Bake the bread for 25-30 minutes, or until the top is dark and a hollow sound is produced when tapping the bottom of the loaf.
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
Tips
- Yeast Activation is Key: Ensure your warm milk is precisely 110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Raisin Prep Trick: Soak your raisins in warm water for 10 minutes before adding them to the dough. This plumps them up and prevents them from drawing moisture from the bread.
- Kneading Technique: When kneading, use the heel of your hand and push-fold-turn method to develop the gluten properly. The dough should feel smooth and slightly tacky, not sticky.
- Rising Environment: Create a warm, draft-free rising area by placing your covered dough in a turned-off oven with a pan of hot water underneath.
- Cocoa Powder Tip: Sift the cocoa powder with the flour to prevent clumping and ensure a smooth, even chocolate distribution.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool completely helps set the crumb and prevents a gummy texture.
- Storage Hack: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
