17hr Chocolate Raisin Loaf

This method involves pre-fermenting the dough in the fridge for 17 hours and the final product is a good and soft bread.  How soft?  See this slice in action with a somersault : )-

I’ve added raisins in the loaf…

Click here for recipe from Honey Bee Sweets, and click here for conversion of fresh yeast to instant yeast.

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6 thoughts on “17hr Chocolate Raisin Loaf

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