Rolling a yeast bread seems counterintuitive. In this recipe, after having had the dough rise for over 2 hours, I had to punch it down and then roll the dough sufficiently flat so that I could lay down raisins and nuts. This step was followed by my rolling the dough so that the raisins and nuts would be spread throughout the bread.
f3.3 | 1/30s | ISO 250 | flash | 4.1 mm | Panasonic Lumix
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