Blueberry Crisp Bread
1.
There are a lot of publications on bread, so I don’t elaborate on the dough. Mix the dry ingredients and pour them into the cook machine. Then add the wet ingredients. Stir at low speed and turn to high speed for 20 minutes. Then add butter and stir to make the mask.
2.
Take out the dough and knead the dough, grab one end of the dough, and throw the dough round on the table, then repeat for 3 minutes, round and let stand for 45 minutes to double the size
3.
Exhaust shaping and proofing for 20 minutes, put it in the baking tray for 3
4.
When it is fermented, make blueberry jam, blueberries, water, sugar, lemon juice, cherry syrup, boil it, add water, starch and let cool
5.
The cold blueberry jam is slightly thinner than the finished blueberry jam. Pour it on the fermented bread and bake it at 160 degrees for 20 minutes.
