Name: Christopher
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 32g High-gluten flour; 34g water; 0.1g Dry yeast; 2.3g salt; 1g Cinnamon powder; 0.3g Nutmeg powder; 0.3g Allspice powder; 0.3g Clove powder; 1.5g Orange zest; 31g egg; 25g honey; 18g olive oil; 50g milk; 40ml raisin; 40ml cranberry; 40ml Pumpkin seeds

Christopher

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

"The Apprentice Baker" has been thrown aside for a long time. Finally turned around and picked it up again. Going through it from beginning to end, I found that the bread on it had also been made seven or eight, and there were not many leftovers.
Everything from scratch. Christopher, look at the name, it seems that it should belong to the holiday bread of Christmas. I have made the same dough before, but another shape of bread. Christopher, just changed to another look.
When preparing the dough, I realized that the walnuts, which had always been missing, were gone. And the leaven is already waiting there. With a clever idea, there just happened to be a little bit of pumpkin seeds, so I can use them instead of walnuts. It's okay to change the taste.
The styling is the point, it's not complicated, I like it very much. The two long strips overlap into a cross on the surface of the bread, and curl at the ends to both sides, reminiscent of a beard. I think it wasn't too sticky, and the curled beard curled up on both sides after baking, and it didn't seem to matter. The point is this color, I love it the most. . . . "

Christopher

1. Polish starter: 32 grams of high-gluten flour, 34 grams of water, 0.1 grams of dry yeast

2. Mix all the starter ingredients,

3. Stir it into an even paste, cover with plastic wrap, and leave to ferment in a warm place.

4. Until the batter foams up and rises. Put it in the refrigerator and keep it overnight.

5. Main dough: 150g high-gluten flour, 1.6g dry yeast, 2.3g salt, 1g cinnamon powder, 0.3g nutmeg powder, 0.3g allspice powder, 0.3g clove powder, 1.5g orange zest, 31g egg, 25g honey, 18g olive oil, 50g milk, 40ml raisins, 40ml cranberries, 40ml slightly baked pumpkin seeds

6. Pour flour, salt, yeast, cinnamon powder, nutmeg powder, allspice powder, and clove powder into a bowl and mix well.

7. Pour into the bread bucket, add the yeast, lemon zest, egg liquid, honey, olive oil, and milk. Put it in the bread machine and start the dough mixing program.

8. Stir until the film can be pulled out,

9. Take out, add nuts and dried fruits,

10. Knead well.

11. Roll into a round shape, put in a large bowl, cover with plastic wrap, and ferment in a warm place.

12. The dough has grown to double,

13. Separate one third of the dough, wrap it in plastic wrap, and put it in the refrigerator.

14. The remaining large dough is rounded, placed in a baking tray, covered with plastic wrap, and finally fermented to double its size.

15. Take out the refrigerated dough and divide it into two equal parts.

16. Rub the strips about 30 cm long.

17. Take one and place it in the center and horizontally on the big fermented dough,

18. Cut both ends separately and roll up to both sides.

19. The other one is crisscrossed and placed on the dough. The end is also cut and rolled up.

20. Put it in the oven, the middle and lower level, the upper and lower fire 175 degrees, bake for about 40 minutes,

21. The surface is golden brown and baked.

Tips:
The fermentation time depends on the actual temperature.
The fruit material can also be replaced at will according to your own convenience.
The baking time and firepower need to be adjusted according to the size of the bread and the actual situation of the oven.