Cranberry Melaleuca Bread
1.
Prepare all the ingredients and cut the dried cranberries slightly. Put all the main ingredients into the bread machine, put the yeast and salt diagonally in the order of liquid first and flour. Use chopsticks to help stir into a dough to prevent the flour from flying out, and then start the bread machine to knead the dough.
2.
After all the ingredients are mixed into a dough, you can use the static method to let the dough stand for a few minutes to make it easier to develop gluten. Turn on the dough again after standing still. After about 20 minutes, check whether the dough can reach the expansion stage, that is, the film can be pulled out. Here we don’t need a glove film, just pull out the film with a smooth edge.
3.
Prepare 8-inch round molds. If you use Chiffon molds, remember to apply a layer of oil.
After venting the dough, divide it into 5 portions, round it, and after waking up for 10 minutes, roll out an elliptical shape about 18 cm wide and about 7 cm wide, as shown in 1 on the left. Then brush with olive oil in the auxiliary ingredients and sprinkle with appropriate amount of coconut shreds. And dried cranberries. Roll the remaining dough into the same size, superimpose it on top and repeat the previous action, and cover the last piece directly.
Press the superimposed noodles a little bit and cut them into 5 equal parts. See the picture on the left. 2. Put the middle three slices into the middle of the mold with the incision facing up. The shorter ends of the noodles are on both sides. If the length is not enough, you can pull it slightly Once it fills up the whole round mold just right.
4.
After the shaping is completed, put a bowl of boiling water in the oven for two rounds. About 50 minutes, the dough will expand to twice its size, and it will start to bake when pressed. Preheat the oven at 180 degrees for 10 minutes, put in the middle layer and bake at 180 degrees for 22 minutes, and cover with tin foil in the middle.
