1. Put everything except butter into the cook machine and knead at medium speed.
2. Knead into the primary expansion stage. Tear open with jagged holes.
3. Add softened butter and knead at high speed for about five or six minutes
4. Glove film
5. Cover with plastic wrap and start to ferment
6. Do a good jab, if you don't shrink or rebound, it will be fermented.
7. Add the red rum to the dry soak for more than four hours or overnight, let the red dry to fully absorb the wine without any liquid. This step requires preparation before making bread.
8. Then knead it into the fermented dough.
9. Divide into quarters
10. Roll out
11. Roll it up, then roll it out and roll it up again. Put it into a mold for second fermentation.
12. Bake at 190 degrees for 30 minutes
13. Lie on your side and let cool. Toast is still the most delicious torn.
Tips:The oven needs to be preheated ten minutes in advance. If you like "mountain"-shaped toast, you don't need to cover it. If you need this kind of square toast, just cover it and bake it.
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