Cranberry Bread
1.
Put the milk and eggs into the bread bucket of the bread machine.
2.
Add flour, sugar in one corner, salt in one corner, and yeast in the middle.
3.
Start the dough dough program, knead the dough for 15 minutes, press the stop button to stop.
4.
Add butter and re-select the dough program. The machine will automatically knead the dough for 20 minutes (adding the 15 minutes in the previous step, the dough will be kneaded for a total of 35 minutes) and then fermentation will begin.
5.
Prove for 70 minutes (my bread machine makes the dough a total of 90 minutes, including kneading for 20 minutes). This is the size of the dough before fermentation.
6.
The machine fermented for 70 minutes and finished, the volume of fermentation was more than 2 times larger. Dip your fingers with flour and gently press the surface of the dough. The finger marks will not recover immediately, nor will the air leak and collapse.
7.
Take out the dough, vent it and round it.
8.
Roll the dough into long strips and divide into 8 equal parts.
9.
Take one portion and knead it into a circle and roll it into an oval cake.
10.
Sprinkle with cranberries evenly.
11.
Roll up from one end to the other.
12.
Slightly roll round.
13.
Put it into the baking tray (I use a non-stick baking tray, otherwise it needs to be lined with greaseproof paper).
14.
Put it in the oven and select the fermentation program for secondary fermentation (put a bowl of boiling water in the lower layer of the oven, the fermentation will be faster)
15.
When the fermentation reached about 2 times, the fermentation was over (I used it for 1 hour).
16.
Brush egg liquid on the surface (10 grams of whole egg liquid is mixed with water at a ratio of 1:1, and the consistency is just right).
17.
Preheat the oven at 170℃, put the baking tray into the oven, middle level, upper and lower fire, bake for 20 minutes
18.
Baking is over and out of the oven.
Tips:
1. If the fermentation volume of the bread machine does not reach more than 2 times, the dough can be further fermented in an oven or at room temperature (fermentation is the key to success, don't worry)
2. The baking temperature and time are adjusted according to the performance of the own oven;
3. When baking, if you put a bowl of hot water in the bottom layer, you can make the bread softer;
4. After baking to the right color, it can be covered with tin foil.
