I kneaded it with a baking machine. Combine the water and canola oil in a baking container.

Sift the powder and knead the sugar, malt, yeast and salt away from each other. If you don't have malt, you can skip it.

After kneading for about 20 minutes, place it in a bowl and cover it with plastic wrap. After drilling a few holes, put a bowl of warm water in a bowl and cover it with a large plastic bag for the first fermentation for the first fermentation.

After the second fermentation, remove the gas, divide the dough by 100 to 120 grams, and round it, cover it with plastic and let it rest for about 10 minutes. The dough was quite tough, so I couldn't take a picture after the second fermentation. Instead, you can touch it with a little bit of powder.

After the tissue is finished, roll it long and pinch the end to form a long bar rice cake shape.

Pan the dough at sufficient intervals in the pan, cover the surface with canola oil, cover with vinyl or wet cotton cloth, and allow about 40 minutes for secondary fermentation until doubled.

It looks like the second fermentation is over. Some of them are swollen quite a lot, and the dough has already stuck even before baking. I thought there was enough space, but I guess it's because there's a lot of dough. If you don't like too big for plastic surgery, you can split it into 80 grams.

Bake in a preheated oven at 190 degrees for 20 to 25 minutes. It's a panini that's just been baked. It's long and the color came out really pretty, right?

The savory and light flavor is amazing. It's a panini made of olive oil. Go away. Look at the warm inner skin. The dough is quite tough, but after baking it like this, the insides are very soft and soft. Canola oil doesn't have a unique scent, so I wondered what would happen if the flavor of the bread wasn't good after baking it. Panini baked with canola oil also smells like very savory bread. It's very soft on the inside. You can grill it and dip it in balsamic and olive oil. It's perfect to make sandwiches. Make sandwiches with soft, savory paninis.