Cranberry walnut bread
By VicentaLakin
One of the few flours in Apprenticeship bakers with less than 500 grams of bread. 383 grams of flour, “Make a big braid bread”. I'm sorry, even if I had to cut it back. 1/2? 1/3? Over 1/3.120 grams of flour were finalized and could be eaten less than a few days. Not for long. Cranberries and walnuts are all available. It's only a matter of time before we find out that there's a lot of cranberry in the formula. It's the largest fruit bread ever made. Noodles are at all inclusive of the fruit, and they always come out of it. It seems that it is good enough to understand the meaning of holiday bread, with more everything, larger bodies and more flour. Without orange fragrance, to be precise, there is no fragrance. Let's not get this thing ready. Orange ones can be replaced with sugared orange paste. Other, irreplaceable. Double braid, big back。
Recipe Recommendations
- high-gluten flour 127 grams
- fine sugar 14 grams
- salt 1.8 grams
- dry yeast
- Sugarized orange peel diced 1/2 tablespoon
- egg liquid 31 grams
- milk 37 grams
- butter 9 grams
- water 19 grams
- dried cranberries 75 grams
- walnut 28 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry walnut bread
1
Use the material
2
Pour flour, sugar, salt, yeast into the bread bucket, and mix it
3
Put it in egg fluid, milk, butter, water
4
Put it in the toaster, and face-to-face 15-20 minutes
5
Smash it into a smooth face
6
Take it out, add cranberry dry and orange paste, and rub it in
7
Add walnut rubbing
8
Put it in a big bowl. The basic fermentation is about two hours
9
The headmaster is big
10
It's three or seven, split into a big, small, two noodles
11
One in three. Rolling circle
12
They're about 23 centimeters for the head, and 19 centimeters for the head
13
Fold three long strips and fold them14
Hold it tight and put it in the oven
15
Three little strips made up of braids
16
Put it in the middle of a big braid for 90 minutes
17
The headmaster is big
18
Surface omelette
19
Put it in the oven, mid-down, 163 degrees up and down, about 25 minutes
20
The surface is golden, the stove is out, it's cooled for more than an hour, then it's eaten