Yogurt Cranberry Bread

Yogurt Cranberry Bread

1. Plain greek yogurt.

2. In addition to the butter, put the other ingredients of the main ingredient into the bread machine, start the dough program, and knead the dough for 10 minutes until it is smooth, then add the butter and knead until the end. (Open the lid all the way to knead the dough to prevent the dough from overheating.)

3. A kneading process produces the film. (My bread machine kneading program is 30 minutes.)

4. Let the dough stay in the bread machine and ferment for 1 hour to 2-2.5 times its size. (Dip your fingers in the flour and rub it into the dough, pull it out, and it will ferment without collapsing or shrinking.)

5. Chop the cranberries with a knife.

6. Divide the fermented dough into 8 equal parts and put on dried cranberries.

7. Pack the cranberries evenly into the dough by pressing. (Don't rub it, press on the inside from the periphery, let air out by the way, and then shape it into a ball shape.)

8. Place them in an 8-inch cake mold. (The mold should be greased to prevent staining.)

9. Cover with tin foil to prevent it from drying out, and leave it in a warm place to ferment for 40 minutes to twice its size. (I put it in the oven and put a bowl of boiling water next to it to ferment.)

10. It's hot now, it's ready in 40 minutes.

11. Preheat the oven. Brush with egg wash and sprinkle with sliced almonds.

12. Put it in the preheated oven, bake at 340F/170C for 30 minutes, and cover with tin foil to prevent the color from becoming too dark.

13. Come out of the oven immediately after baking.

14. Remove from the mold and place on the grill to cool.

15. Very beautiful pattern.

16. Very soft and brushed.

17. Someone can’t help but eat 2 yuan after they are full, the name is: take advantage of the freshness.

Tips:

1. The consistency of yogurt is different. Reserve 10 grams of milk and put it as appropriate.
2. The size and temperature of the oven are also different, adjust according to the temperament of your own oven.