Prep work: Soak the raisins marked ☆ in the hot water for about 30 - 40 minutes (See "Helpful Hints")
The raisins marked ★ will be used later so leave them on standby!
Place the rehydrated raisins marked ☆ and the other ingredients (except the raisins marked ★) in your bread maker and switch it on.
If you are using non-Japanese flour, increase the amount of milk to 98 g.
5 minutes before the bread dough is done, add the raisins marked ★ to the bread maker. Let the bread complete the first proof in the bread maker.
This is a picture after the bread has completed first proofing.
Punch the dough down, divide into 12 balls with the smooth side side facing up and let rest for 20 minutes.
Carefully reform the balls and let rise until doubled in size.
Bake in an oven preheated to 180℃ for 15 minutes and you're done.
The baking time will depend on your oven, so adjust as necessary.
Spread cream cheese and eat!
Story Behind this Recipe
I wanted to eat a raisin bread full of raisins!
In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk. In winter, warm the milk (if you combine the warm water and milk, it should be about 25℃). In the summer, use 50 g of hot water to rehydrate the raisins and then use 50 g cold water and cold milk in the bread maker.