Cranberry Walnut Holiday Bread

Name: Cranberry Walnut Holiday Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 127g High-gluten flour; 14g Caster sugar; 1.8g salt; 3.7g Dry yeast; 1/2 tablespoon Candied orange peel; 31g Egg liquid; 37g milk; 9g butter; 19g water; 75g Dried cranberries; 28g walnut

by Food·Color

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

One of the few breads in "The Apprentice Baker" that has less than 500 grams of flour. 383 grams of flour, "making a big braided bread". I'm sorry, even if it is such a quantity, we still have to reduce it before using it. 1/2? 1/3? Finally, it is decided that more than 1/3.120 grams of flour can be eaten for a few days. No matter how delicious the bread is, I don’t want to eat it for too long.
Cranberries and walnuts are readily available. It was only when I used it that I found that there were a lot of cranberries in the recipe, really a lot. It is the largest proportion of fruit bread ever made. The dough can't contain all the fruit at all, they always stick out their heads one after another. Suddenly I understood the meaning of holiday bread. There must be a lot of everything, a large body, and a wide range of ingredients. It seems that this is enough to be festive.
There is no orange flavor, to be precise, there is no flavor. Don't prepare this stuff. You can substitute candied orange peel for the orange flavor. If it is irreplaceable, just save it.
Double braid, big back and small. . . . "

Cranberry Walnut Holiday Bread

1. Materials

2. Pour flour, sugar, salt and yeast into the bread bucket and mix well

3. Pour in egg liquid, milk, butter, water

4. Put it into the bread machine, and the dough mixing process is 15-20 minutes

5. Stir it into a smooth dough

6. Remove, add dried cranberries and diced orange peel, knead well

7. Add walnuts and knead well

8. Put it in a large bowl and leave to ferment for about 2 hours

9. Dough grows up

10. Three or seven open, divided into two doughs, one large and one small

11. Each is divided into three equal parts. Rounding

12. Knead into long strips separately, the large dough is about 23 cm long, and the small dough is about 19 cm long

13. Cross one end of the three thick strips and braid them

14. Pinch the mouth tightly and put it in the baking dish

15. Three small strips are braided in the same way

16. Put it in the middle of the braid and let it rise for 90 minutes

17. Dough grows up

18. Brush egg liquid on the surface

19. Put it in the oven, the middle and lower level, the upper and lower fire 163 degrees, bake for about 25 minutes

20. The surface is golden, out of the oven, cool for more than 1 hour, then eat

Tips:
There are a lot of fruit in the bread, and it is easy to fall out when making the dough. You need to be patient to knead them into the dough.
The baking time and firepower need to be adjusted according to the size of the dough and the actual situation of the oven.