Cranberry Bread

Name: Cranberry Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 70g Dried cranberries; 6g Dry yeast; 220g milk; 20g butter; 50g Egg liquid; 20g Sugar; 1/2 teaspoon salt

by When the wind rises again~

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I received the book "Mr. Meng’s 100 Breads" two days ago, and I can’t wait to study it. There are many different series of bread and toasts, etc., which made me dazzled. Based on my existing materials, I made a Cranberry bread, because it consumes cranberries, I only put this one. I didn’t put the other ingredients. This time I used twice the ingredients in the book and made four. I think it tastes good and very good. eat"

Ingredients

400g High-gluten Flour
70g Dried Cranberries
6g Dry Yeast
220g Milk
20g Butter
50g Egg Liquid
20g Sugar
1/2 teaspoon Salt

Cranberry Bread

1. Raw material map

2. Mix other ingredients except butter and cranberry, add milk to knead a smooth dough

3. Cut the cranberries into small grains

4. Knead until smooth and add softened butter

5. Knead the dough to the expansion stage and let it rise in a warm place for 80 minutes

6. Take out the dough when it is about twice as big (I left it for a while, it took more than ten minutes, but luckily it didn't get too much)

7. Take it out and spheronize (it said in the book, without exhausting first) relax for 10 minutes

8. Then divide into 4 parts, respectively round and relax for 10 minutes

9. Roll the loose dough into an oval shape, turn it over, and sprinkle with cranberries evenly

10. Reshape it into an olive shape and put it on the baking tray for the final fermentation

11. After 35 minutes of fermentation, take out and brush the egg mixture, cut a few cuts on the bread with scissors, and put it in the oven to continue to ferment for 5 minutes (I found that the egg mixture was not brushed after I cut it, and then repainted it. Uneven brushing)

12. Preheat the oven at 180 degrees, and bake the middle layer in 30 minutes until golden brown (in the book, it is 190 degrees high, 160 degrees low, and 20 minutes)