Coconut Cranberry Rice Bread
1.
Put flour and rice in a bowl, beat an egg, add a little salt, yeast and white sugar. Slowly add water to form a softer and thinner dough (the rice is best to use leftover rice, which is stronger and not so sticky).
2.
Mix into a thinner dough, put in the softened butter, and continue mixing.
3.
After mixing into dough, put it in a warm place for proofing.
4.
The dough is fermented to twice its original size. Just poke a hole with your finger and it will not shrink back.
5.
After waking up the dough, dip some oil on your hands, knead it into small round buns, and place them on the baking tray to relax for about 10 minutes.
6.
Spray some water on the surface of the bread and sprinkle with coconut paste.
7.
Insert dried cranberries.
8.
Preheat the oven, put two cups of hot water underneath, beat to the fermentation level, put the bread in the oven, and carry out the second fermentation for 60 minutes.
9.
The bread rises to twice its size. Because the dough is soft, it feels a bit soft after the bread is fermented.
10.
Preheat the oven, do not remove the water cup below, put in the bread, the middle layer, the upper and lower heat 170 degrees, bake for about 20 minutes.
11.
Bake the bread and let cool.
12.
You can feel the soft inside when you cut it.
13.
It’s a good choice for breakfast~
14.
Let's eat~
Tips:
1. Because the dough of this bread is very soft, it will be very sticky when mixing. I really don't have a bread machine or other tools to replace it, so I will just use my hands to make the dough. You can use tools such as a cook machine, a bread machine, etc. instead of hand kneading.
2. The temperature of the oven must be adjusted according to your own situation.
