Cinnamon Cranberry Bread
1.
Prepare the ingredients
2.
Add milk, salt, sugar, bread powder, milk powder and yeast powder to the bread bucket in sequence for 20 minutes.
3.
Pour rum into the cranberries and mix well
4.
After 20 minutes, add butter and choose a procedure for kneading
5.
Stir until the surface of the dough is smooth and fine to pull out a non-breakable film
6.
Power off and cover to ferment to 2 times the size
7.
Take out and knead well, put the plastic wrap on the exhaust cover and let stand for 15 minutes
8.
1 tablespoon sugar and 1 teaspoon cinnamon powder, mix well
9.
Let the loose dough roll out into thin slices, sprinkle with the mixed sugar and cinnamon powder, then pick up the cranberries and add evenly
10.
Roll up from top to bottom and divide into 14 equal parts
11.
5 on the first layer
12.
4 in the middle intersection
13.
The third floor is placed in the same position as the first floor
14.
Cover with a damp cloth and ferment to 2 times the size
15.
Power on to select the baking program, press the middle color for the baking color, and set the time to 40 minutes
16.
When the time is up, immediately take out the bread to dry and slice
Tips:
1. The water absorption of bread flour is different, so leave a bite when adding milk.
2. Fermentation is very strong in summer. Naturally fermented dough is better.
