1. Soak the raisins in red wine for half an hour, then put them in a bread bucket with other ingredients.
2. Start the bread maker's dough program.
3. Remove the dough after the program is over.
4. After fully exhausting the air, round the dough and put it into the fermentation rattan basket with the mouth facing up (you need to sprinkle a layer of flour on the surface of the rattan basket to avoid sticking of the dough and inconvenient demoulding).
5. Cover with plastic wrap, put the fermentation basket in the oven, put a bowl of boiling water underneath, close the oven door, and let the dough ferment naturally in a warm and humid environment.
6. Fermented to 2 times the size.
7. Snap it upside down onto the baking sheet.
8. Cross the top of the dough with a sharp knife, and spray a little water on the bread.
9. Preheat the oven at 200 degrees, and bake the lower layer for 30 minutes until the surface is golden brown.
10. Take out and let cool.
11. Finished picture.
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