Cranberry Toast

Cranberry Toast

1. Put all the main ingredients in a bowl.

2. Knead into dough, refrigerate and ferment for more than 18 hours.

3. Refrigerate and ferment until the dough expands.

4. Add all the ingredients in the bread machine except butter and cranberry.

5. Tear the refrigerated and fermented medium-grade dough into small pieces and put it in the bread machine.

6. Start the kneading program until the dough becomes smooth, then add butter and continue kneading.

7. Until the dough reaches the expansion stage.

8. Add crushed cranberries, knead it twice, let the cranberries evenly, start the fermentation process, and start a fermentation.

9. Ferment until the dough is twice as large.

10. Take out the dough and let it ventilate on the chopping board for ten minutes.

11. Divide into three equal parts.

12. Finish the shape, put it into the toast mold, and carry out the second fermentation.

13. Ferment until the dough is eighth full, preheat the oven in advance, bake at 165°C for 10 minutes, then turn to 145°C for 20 minutes, and the surface is ready to be colored.

14. After roasting, they will be removed from the mold and cooled thoroughly, sliced and eaten. Or put it in the freezer, take out the toaster and heat it for fifteen seconds when you eat it.

Tips:

Flour has different water absorption capacity, so please use your discretion when putting liquid. Please adjust the oven temperature according to your own home.