1. Put the dough materials except butter into the dough bucket of the cook machine, and mix at medium and low speed for 10 minutes.
2. Then add the softened butter and continue to beat for 15-20 minutes.
3. Take out the dough, gather it smoothly, put it in a basin, cover it with plastic wrap, and prepare for a fermentation. When it is twice as large, the dough is ready.
4. If you can't judge the size, you can dip a finger in a little flour and insert a hole in the middle of the dough. When the dough does not shrink, the dough is fine.
5. Take out the dough, put it on the noodle mat, simply press it with your hands to exhaust, then cover it with plastic wrap again, and let the noodles stand for ten minutes.
6. At this time, take out the prepared mold and sprinkle the prepared dried cranberries on the bottom of the mold.
7. Take out the dough and roll it into dough pieces.
8. Then use a scraper to cut into small pieces.
9. Then put the small noodles into the mold.
10. Cover the mold with plastic wrap for secondary fermentation. Basically, it will be fermented until the mold is eighty to nine minutes full.
11. Preheat the oven at 180 degrees for at least ten minutes, and bake for 20-25 minutes. This is mainly adjusted according to your own oven.
12. After the baking is complete, transfer the bread directly to the drying net and keep it cool and sealed.
Tips:1. Dried cranberries can be placed directly without blisters.
2. The moisture content of the dough is very high, so the hand kneading partner can appropriately reduce the moisture ratio.
3. Baked at high temperature, the outer shell is a bit brittle, and the inside is soft. To prevent the surface from being baked too dark, you can pad a piece of tin foil.
