1. Put all the ingredients (except butter) into the bread bucket and turn on the dough mixing process for 20 minutes.
2. After 10 minutes, add butter and continue kneading!
3. Knead to the complete stage where the film can be pulled out!
4. The dough is rounded and fermented with plastic wrap! (It can be fermented in the oven and in the bread machine)
5. Raisins can be infused with rum in advance.
6. The dough is twice the size during fermentation, and the time is about 50 or 60 minutes (mainly depending on the state, now the cold weather is relatively longer)
7. Take out the dough, ventilate, divide into 6 portions, round, cover with plastic wrap and relax for 20 minutes. (I made two small wreaths, so I divided them into six parts. You can also make a big wreath directly and divide it into three parts.)
8. Take a piece of dough and roll it out, and press it down with your fingers for a year.
9. Roll up from top to bottom, pinch tightly at the closing
10. Slowly rub into long strips, about 60cm, can be divided into batches, but should be covered with plastic wrap to prevent drying
11. Then it's the same operation as braiding! 😊, girls usually do it!
12. A beautiful long braid is completed, and the top and bottom ends are pinched tightly
13. Pinch tightly at the garland joint
14. Drain the raisins, decorate the garland, put it in the oven for second fermentation, and send it to 1.5 times its original size!
15. Preheat the oven to 180 degrees, middle level, and bake for about 20 minutes! During the period, I saw that it was colored and covered with tin foil in time!
16. Let the bread cool down and decorate it a little bit! A strong Christmas atmosphere-garland bread and you're done!
17. It smells so good! Can't help but want to eat! 😄
18. Come to a partial close-up! ✌️
19. Simple? Do you want to try it! 😊
