Russian Beer Bread
1.
Ingredients preparation: Arowana bread with wheat flour (high-gluten flour), beer, milk, eggs, caster sugar, high-sugar-tolerant yeast, salt, butter, etc. Cut the butter into pieces and soften at room temperature.
2.
Pour the high-gluten wheat flour into the cook machine, then put the yeast, hold the stirring rod, and mix well. Personal habit, mixing by hand is more even and easier.
3.
Then pour the white sugar, salt, beer, milk, and eggs into the cook machine, install the kneading stick, turn on the power, and slowly stir at a low level to mix the flour and water into a dough, change it to gear 4, and start kneading.
4.
Continue to knead until the dough becomes smooth. At this time, add softened butter and continue kneading. When the butter is just added, it sticks all over the wall. You can leave it alone and continue kneading at 4 levels.
5.
About 3 minutes, the dough becomes smooth, you can stop the machine to check the dough, it will form a thick film, it will break if you pull it off. Continue to knead for 5 minutes, the dough has formed a transparent film, reaching the expansion stage.
6.
Knead it into a smooth dough by hand, put it in the bucket of the cook machine, cover it, and start the first fermentation. When fermented to double the size, use your fingers to take up the flour and poke into the dough. The holes formed after the fingers are pulled out do not shrink or collapse, indicating that the fermentation is complete.
7.
Exhaust the air from the fermented dough by hand, then form 4 small doughs, knead them smoothly, wrap them in plastic wrap, and relax for 10 minutes.
8.
Use a rolling pin to roll out the loose dough into rectangular pieces with thinner edges and corners.
9.
Spread the cleaned raisins and chopped dried cranberries evenly on the dough.
10.
The dough piece is rolled up along the long side and placed with the opening facing down.
11.
Put silicone oil paper on the baking tray, put the dough rolls evenly into the baking tray, and ferment for 2 times. The fermented noodle rolls are obliquely cut on the skin with a knife.
12.
Preheat the oven, put in the fermented noodles, 170 degrees, middle layer, upper and lower heat, 30 minutes.
13.
The freshly baked Russian beer bread is fragrant, and you can eat it after cooling down.
Tips:
1. Choose the bread made of Arowana high-gluten wheat flour with soft texture.
2. Put the butter last. This kneading method is called post-oil kneading.
3. Each oven is different, the baking time is slightly different.
