1.
Mix the powders except corn oil and water evenly
ps: The salt and yeast are placed diagonally, try not to touch directly
2. Add water and corn oil, beat into a flocculent shape with chopsticks
3. Knead it with your hands to form a dough, cover it with plastic wrap, ferment at room temperature for one hour, and put it in the refrigerator overnight
4.
Take the dough out of the refrigerator, pat it to exhaust, shape it and put it in the oven to ferment to 2~2.5 times its size
ps: Put a bowl of boiling water on the bottom of the oven to maintain the humidity of the dough
5. After the dough is fermented, sieve an appropriate amount of low powder on the surface of the dough, and use a knife to preheat the oven at 200°C.
6. Put the bread in the preheated oven, 200℃, 25min
7. Here is the introduction of the material version of the raisins, first soak them in an appropriate amount of rum for more than 40 minutes, soak the raisins softly, and knead them into the dough
8. After kneading the dough, cover it with plastic wrap, ferment at room temperature for one hour, put it in the refrigerator overnight or five hours
9. Take out the dough from the refrigerator, pat to exhaust, divide into two parts of almost the same size, shape them, and ferment to 2 times the size
10. Sift an appropriate amount of low flour on the fermented bread, and use a knife to make a few openings to preheat the oven
11. Put the bread in the preheated oven, 200℃, 25min
12. After baking, take it out and let cool and slice it~
Tips:This bread has less oil, no kneading, and is very convenient. It is suitable for those who do not have a bread machine and want to make bread but are afraid of failure.
