Milk and raisin toast with stretchy cheese – a beginner's recipe for success!

Prepare the ingredients.

Add all the ingredients except salt, butter, and yeast in advance, and stir until there is no dry powder.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 4 hours (you can refrigerate it for longer; I've tried refrigerating it overnight, which makes kneading easier and saves time).

Spread the chilled dough out, add salt, yeast (dissolved in a little water), and then add the softened butter and knead until smooth. The dough will be very sticky at this point, but don't worry.

Use the same method as washing clothes to knead the dough back and forth. To avoid it becoming too sticky, wear gloves for better handling, and knead it into a rough film.

After kneading for a while, the dough will become smooth, at which point you can start slapping and kneading it.

After shaping, prepare for fermentation. First fermentation: Place in the oven at 28 degrees Celsius and add half a bowl of hot water. Ferment until it roughly doubles in size.

Deflate the fermented dough.

Divide the dough into three equal portions, cover with plastic wrap and let rest for fifteen minutes.

Roll out the dough and spread the pre-soaked raisins on it.

After rolling it up, let it rest for another 10 minutes.

Place it in the oven for a second proofing, set the temperature to 35 degrees Celsius, and let it rise until it is eight or nine-tenths full.

Preheat the oven. Once preheated, bake at 175°C (top) and 185°C (bottom) for 35 minutes. For uncovered loaves of bread, check the browning before baking and cover with aluminum foil to prevent the top layer from burning.

Take it out, shake it a few times, then unmold and let it cool.

Cut it open after it has cooled.

Soft and fluffy, with a rich milky aroma.