Raisin-Nuts Bread

I happen to know the recipe of Japanese milk bread using the Tang Zhong technique to make the bread very soft. I expanded the technique a little more by using the same recipe for basic dough and turned it into a different bread. The raisin-nuts bread is the one that turned out perfect. I have been making this bread since then, and every time I give this bread as a gift, I get so many compliments.

Ingredients:
Tang Zhong technique ingredients:
2 tbs all-purpose flour
1/2 cup water
Bread dough:
The Tang Zhong ingredients listed above
1/4 cup water
1 egg
1 tsp salt
2 tbs sugar
2 tbs coconut oil
2 1/2 cups bread flour
2 tsp active yeast
Filling:
1/4 cup brown sugar
2 tsp cinnamon
2 tbs coconut oil
1/4 cup raisins
1/4 cup chopped walnuts

Directions:
In a sauce pan, combine the Tang Zhong ingredients and cook until thickened. It is ready when a line can be drawn across , and they stay separated. Let it cool.

Place all the bread dough in a bread machine pan and press start. When the dough has finished kneading and has risen long enough, the machine will beep. Turn off the bread machine. Remove the dough and place onto a floured countertop, and let it rest for 5 minutes.

Combine all the filling ingredients.
Grease a 9” x 5” loaf pan and set aside.
Gently roll dough out into a 12” x 10” rectangular shape.

 Apply the filling onto the dough. Spread the filling over the dough. Starting with a 12 inch side, roll up dough over the filling.

 Fold dough from both ends to fit inside the loaf pan.

Place the folded dough seam side onto the greased loaf pan.

Cover with plastic or kitchen towel. Let dough rise until double in size. Brush dough with melted butter or an egg.

Preheat oven to 350° and bake for 25 to 30 minutes. Remove from oven, and let it cool before slicing and serving.