Raisin Bread Made with a Bread Machine

Warm ml of milk, 2g of salt, 3g of yeast powder, and one egg, mix evenly, add 250g of flour, and a suitable amount of raisins, continue mixing evenly, ferment until it doubles in size, then mix for a few more minutes, then use the fermentation function for half an hour, and finally bake for 30 minutes.

If you feel it's not browned enough, you can bake it for another ten minutes.

The inside is very soft, the outer crust is crispy, and it has a lot of raisins, but it still feels like not enough when eating.