Core Viewpoint - The article provides a detailed recipe for making walnut and raisin bread, emphasizing the importance of fermentation and baking techniques to achieve the desired texture and flavor [2][3]. Summary by Sections Ingredients - The recipe requires 500 grams of walnut dough and 60 grams of wine-soaked raisins, along with an appropriate amount of egg wash for finishing [3]. Preparation Steps - Step 1: Combine walnut dough with wine-soaked raisins and knead until uniform [5]. - Step 2: Allow the dough to ferment at room temperature (30°C) for 60 minutes [8]. - Step 3: After fermentation, divide the dough into 180-gram pieces, shape them into balls, and let them rest for 20 minutes [10]. - Step 4: Press the dough to release gas [13]. - Step 5: Fold the dough and roll it up [14]. - Step 6: Shape the dough into an olive shape [15]. - Step 7: Place the shaped dough on a baking tray and ferment at 30°C with 75% humidity for 50 minutes [19]. - Step 8: After fermentation, brush the surface with egg wash and make cuts with scissors [21]. - Step 9: Sprinkle sugar on top [22]. - Step 10: Bake in an oven at 200°C for the top and 180°C for the bottom for 20 minutes [27]. Monthly Highlights - The article also mentions various topics related to the baking industry, including the opening of new bakeries, interviews with industry veterans, and insights into successful baking practices amidst challenges faced by the industry [30].