Cranberry Chocolate Bread
1.
Prepare all kinds of ingredients.
2.
Pour the refrigerated or room temperature milk into the bucket of the bread machine, and pour the yeast powder. (If you don't have a bread machine, you can pour the high-gluten flour into the basin, dig a hole in the middle, pour the milk and yeast powder into the hole, and reconcile it by hand)
3.
Pour high-gluten flour on the surface of the milk to cover it, then pour in cocoa powder, sugar, salt, eggs and vegetable oil. Don't let the yeast powder directly contact sugar and salt, so as not to affect the fermentation effect.
4.
Select the dough mixing program of the bread machine, and knead it into a smooth dough after starting. (If you knead by hand, add sugar, salt, egg and vegetable oil in the next step, and continue to knead into a smooth dough)
5.
Select the fermentation program of the bread machine, the fermentation time is about 50 minutes, and the fermentation volume is about twice as large. (If you don’t have a bread machine, just cover the dough and leave it at room temperature.)
6.
Take out the fermented dough, knead it to remove bubbles, cover it and let it rest for 20 minutes.
7.
While cooking the noodles, melt the chocolate beans in the microwave on low heat, pour in the chopped dried cranberries and set aside. (When melting the chocolate in a microwave oven, be sure to use a low heat for 30 seconds at a time. Do not use a high heat to avoid burning)
8.
Divide the good dough into 8 pieces, each about 70 grams of dough.
9.
Take a piece of dough, roll it out into a long strip, and spread the chocolate sauce and dried cranberries on it.
10.
Roll up from the left side, roll it into a strip, seal the interface, and knead it a little longer.
11.
Fold the long strip in half, and twist the two ends in opposite directions to form a twist.
12.
Put the shaped dough into the mold. (If there is no mold, you can also braid the three pieces together like braids to make a big loaf)
13.
Put the mold in the middle of the oven and set it to ferment for about 40 minutes.
14.
When the volume of the dough expands to about 1.5 times, set the upper and lower fire to heat at the same time, and bake at 150 degrees for about 15 minutes.
15.
Take out the toasted bread and let it cool on the drying net.
Tips:
1. The main function of the granulated sugar in the formula is to promote fermentation, and it will be decomposed during the fermentation process, so the bread made is not sweet. Friends who like to eat sweets can choose a slightly sweeter chocolate sauce.
2. The fermented dough uses secondary fermentation, which is more delicate and has a softer and more elastic mouthfeel than the direct primary fermentation. If the time is tight, you can also directly shape and bake after fermentation.
