1. Break the original oatmeal with a food processor.
2. Pour into the mixing tank of the cook machine.
3. Add other ingredients except butter in the main ingredient.
4. When mixing into a preliminary dough, add softened butter.
5. Stir until the butter absorbs the dough and the dough is gradually smooth and gluten. Add the raisins and stir to mix.
6. Stir the raisins and distribute them evenly in the dough.
7. Cover with plastic wrap and leave it in a warm place to ferment to double its size.
8. After the fermented dough is vented, divide it into six portions, round it, and relax for 15 minutes.
9. After 15 minutes, take out one of the dough and press it into an oval shape.
10. Turn it over, roll it up from top to bottom, pinch the bottom edge tightly.
11. Pinch it and turn it over, rubbing it into a torpedo shape.
12. Shape the remaining dough one by one.
13. Put it in a warm and humid place for the second fermentation, 30 degrees, 35-40 minutes.
14. After the fermentation is complete, dust the flour and cut the knife edge.
15. Preheat the oven 180 degrees, the upper and lower fire, the middle level. Put it in for 5 minutes and adjust to 160 degrees for 25 minutes. The side of the bread is golden.
16. The finished product, a touch of wheat fragrance.
Tips:1. The set temperature is adjusted according to the temperature difference of your own oven, and the side is golden yellow.
2. To judge whether the dough is fermented well, use your fingers to dip the flour into the middle of the dough and poke a small hole. If it does not shrink or collapse, the fermentation is successful. If the subsequent dough is not easy to roll out, it means that the slack is not enough, and you need to continue to increase the time.
3. Because I use relatively moist raisins, if you don’t have them at home, you can use raisins instead, soak them with a little rum in advance.
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