How to make Bread machine raisins - VicentaLakin's Recipe

Recipe Recommendations

1

All materials

2

Milk, corn oil, salt, and sugar

3

Pour in high-strength flour, cover the whole liquid material, dig a hole in the middle and bury the yeast. Go on

4

Commencing 16 keys to bread and face. The program is set at five minutes, with three options, or change the time to 45 minutes

5

Wash the raisins clean, smoke the extra water so far, and add the raisins after the face ends

6

Select 17 keys, start fermentation, and the fermentation program is an hour and a half, zero minutes on the side, and 70 minutes before fermentation

7

When the toaster stops turning, take out the blending leaves, check the disembowels, put the lid on, start fermenting, don't open in the middle

8

The fermentation ends with a bucket full of tails

9

Get the bucket out of the bucket and wrap it with tin paper so it doesn't get too colory and thick

10

Start the baker with 18 keys, start the baker

11

Time's up. It's good color

12

Roll out the bread

13

The skin is very soft and thin

14

You can put a bag in order to keep it dry