Cranberry bread
By VicentaLakin
A little red cranberry contrasts sharply with a soft bread. You don't need any sauce, every mouth is satisfied。
Recipe Recommendations
- high-gluten flour 250 grams
- cotton sugar 20 grams
- unsalted butter 20 grams
- milk 130 ml
- eggs a
- the cranberry 50 grams
- salt 2 grams
- dry yeast powder 4 grams
- sweet and sour
- baking
- several hours
- simple
Steps for Cranberry bread
1
Prepare raw materials. 250 grams of condensed flour, 2 grams of salt, 4 grams of yeast, 20 grams of sugar, 20 grams of salt-free butter, 130 ml of milk, one egg, 50 grams of cranberry。
2
All materials except salt-free butter and cranberry are then placed in the bread drums. Select and face buttons. Slipped to the surface of the face (about 20 minutes)。
3
Placing salt-free butter in drums continues smoothing to the surface of the face of the face, so that thin membranes can be pulled out by hand。
4
Put cranberry in the bread can. Scrambled to cranberry and merged with the noodles。
5
First fermentation. If you ferment to the face group twice the volume。
6
Take the noodles out of the bakery. Smash to gas out。
7
Split into three groups of the same size。8
Take a noodle in a long strip about 8 cm wide。
9
By a roll。
10
The three rolls were then placed in bread moulds for a second fermentation. When the fermentation is full by nine minutes, the lid is placed in the oven. Fire, 160 degrees, 40 minutes。
11
Take out the cool, slice it。