Cranberry Chocolate Bean Pulled Bread

Cranberry Chocolate Bean Pulled Bread

1. Add other ingredients except butter, dried cranberries, and chocolate beans to the bread bucket in the order of liquid first and powder.

2. The dough is kneaded in the bread machine, and the dough is inspected after a kneading process is over, you can see the thick film.

3. Add the softened butter and continue a kneading process.

4. Examining the dough, you can pull out a large piece of film, but it is not at the complete stage.

5. Finish the dough, put it in a basin, cover with a damp cloth or lid, and leave it in a warm place to ferment to 1.5-2 times its original size.

6. Prepare the filling when the dough is fermented: take an appropriate amount of bake-resistant chocolate beans.

7. Dried cranberries are softened with wine.

8. Put it on kitchen paper to soak up the moisture.

9. Fermented dough.

10. Cover with plastic wrap and relax for 15 minutes after exhausting.

11. Roll out the rectangular dough piece.

12. Divide into four equal portions, and spread a layer of melted butter on the dough.

13. Put an appropriate amount of bake-resistant chocolate beans and dried cranberries on three of the dough pieces.

14. Stack them one by one.

15. Put the last piece of dough on top.

16. Divide into 8 parts and divide them as evenly as possible.

17. My house does not have a chimney mold. I use an 8-inch open-bottom cake mold and spread a layer of softened butter on the inner wall of the mold.

18. The cut side of the divided dough is facing up, and evenly placed in the cake mold.

19. In order to prevent the bread from swelling and squeezing together during fermentation later, I wrapped a small cake mold with greased paper and buckled it in the middle of the 8-inch cake mold as a chimney pillar to isolate the bread. Then put the bread in a warm and humid place for final fermentation.

20. This is the last fermented bread.

21. Brush a layer of egg mixture, put it into the lower and middle layer of the preheated 180 degree oven, and bake for 25 minutes.

22. After baking, it will be demoulded, and it can be bagged and stored at low temperature.