[cranberry Bread] --- As Long As The Dough is Good, The Mold is Not A Problem

[cranberry Bread] --- As Long As The Dough is Good, The Mold is Not A Problem

1. Add all the ingredients except butter to the bread machine, start a kneading program and then add butter, start the kneading program again, and knead the dough to the complete stage.

2. The dough that is kneaded to the complete stage can hold up a perfect glove film.

3. Add dried cranberries.

4. Continue to knead the dough for about five minutes until the dough has completely covered the cranberries.

5. Cover the kneaded dough with plastic wrap and ferment to twice its original size.

6. The fermented dough is taken out and exhausted.

7. Divide equally: 4 equal parts, round, cover with plastic wrap and let stand for 15 minutes.

8. Take a portion of the dough and roll it out into a beef tongue shape.

9. Fold up and down to the middle respectively.

10. Make four doughs at a time, cover with plastic wrap and let stand again for a while.

11. Take a portion of the dough and roll it out into a long strip, turn it over and roll out the thin bottom edge.

12. Roll up from top to bottom, making four doughs at a time.

13. The rolled dough is placed in a non-stick mold and covered with plastic wrap for fermentation.

14. Fermented to twice its original size.

15. Gently brush the surface with a layer of whole egg liquid.

16. Put it into the preheated oven, 170 degrees, middle level, bake for about 20 minutes.

17. Toasted bread.

Tips:

By the way, let’s talk about the little things about making bread in winter. Many friends said:
(1) The dough ferments so slowly in winter
1: You can use warm water when mixing noodles in winter, so that it is easy to wake up the yeast and is good for fermentation.
2: You can use the fermentation function of the oven, or put a pot of hot water on the bottom of the oven for fermentation.
3: It can be fermented in warm water without an oven.
4: Is it inconvenient to sit in warm water for fermentation? Then use a foam box and put a cup of hot water diagonally in it. One shot or two shots are suitable.
(2) The dough in winter is so difficult to knead out the film
1: Regarding the glove film, I personally feel that in addition to the power of the bread machine, it is a matter of formula. Different regions and different flours have different requirements for water volume, so when referring to a formula, do not move it hard, but consider it as appropriate. Increase or decrease the amount of liquid.
2: The same formula requires a little more water in winter than in summer.
Take the dough in Figure 2 in the step diagram as an example. I used two custom kneading programs. First, weigh the dough materials into a large bowl in the order of liquid and then powder, mix them into a dough, and then pour it into the bread machine. , I use Baicui PE9500, and then start custom kneading, a program is automatically set to 20 minutes, after 20 minutes is completed, add the pre-softened butter, continue to start again. This is equivalent to 40 minutes, and the dough film is quite perfect. If you are making ordinary sweet bread, a program setting of 15 minutes is enough. The glove film in the step diagram in the article is two 15, 30 minutes.