Cranberry Bread Roll

Cranberry Bread Roll

1. Put the main dough materials except butter into the bread bucket, put the bucket in the bread machine and fix it, start the "Japanese bread" program, set 750g

2. Add butter at 2:50, then continue the program

3. At 1:45, the dough foundation has finished fermentation

4. Take out the dough to exhaust

5. Then roll out a rectangle on the chopping board, the size is about 20*30cm, pay attention to thin the bottom edge

6. Brush a layer of corn oil on the surface of the dough (pay attention to leaving gaps on the edges)

7. Then evenly sprinkle with fine sugar (pay attention to leaving gaps on the edges)

8. Finally, sprinkle wine-stained cranberries on the surface (pay attention to leaving gaps on the edges)

9. Roll up and seal the dough

10. Cut into 9 segments

11. Put it into a mold with a thin layer of butter and place it in a warm and humid place for secondary fermentation

12. Send to about 1.5 times the size

13. Put it into the middle and lower layer of the preheated oven, 180 degrees for 30 minutes

14. After the oven is hot, brush a layer of melted butter on the surface

15. Let cool

Tips:

1. This time I used the first half of the bread machine's complete program to complete the dough kneading and basic fermentation, which is a more worry-free way; of course, you can also use a separate kneading program and then fermentation, this time You need to judge yourself according to the state of the dough;
2. When sprinkling various materials on the dough, you must pay attention to leaving the edge part, because the material in the middle part will be squeezed to the edge during the rolling process~
3. The mold should be coated with a layer of butter in advance for anti-sticking treatment, so that the operation is also easier when demolding;
4. Brush butter on the surface after the oven is out, you don’t need to brush it if it’s troublesome~