Cocoa cranberry bread
By SabrinaLynch
A cup of coffee, a bread, a song, listen to the melody of life...
Recipe Recommendations
- high powder 200 grams
- cocoa powder 1+1/2 tablespoon
- yeast 2.5 grams
- eggs 50 grams
- milk 90 grams
- butter 30 grams
- dried cranberries 20 grams
- chocolate beans 15 grams
- white granulated sugar 20 grams
- salt 2.5 grams
Steps for Cocoa cranberry bread
1
Ingredients: 200 g high flour, 1+1/2 tablespoons cocoa powder, 20 g white sugar, 2.5 g salt, 2.5 g yeast, 50 g eggs, 90 g milk, 30 g butter, 20 g dried cranberries, 15 g chocolate beans
2
Weigh all ingredients and pour into the bread maker except butter.
3
Select a hair work file and dough.
4
After 20 minutes, add the butter and continue kneading.
5
After the bread machine completes the dough mixing process, you can check whether the dough has reached the expansion stage.
6
After the expansion stage, add cranberries and chocolate beans, knead well, and continue basic fermentation.
7
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
8
Remove the dough and divide it into the required portions, round it, and ferment for 15 minutes.
9
Press the fermented dough flat and roll it with a rolling pin into a relatively flat oval shape; retract the sides slightly inward from top to bottom, roll it, and close it to form a long olive-shaped dough with pointed ends.
10
Put the shaped dough into a baking sheet, then place it on the upper layer of the oven, place a plate of hot water at the bottom of the oven, close the oven door for final fermentation, about 40 minutes, until fermentation reaches twice the size.
11
After fermentation is complete, remove it and brush the surface with milk.
12
After fermentation is complete, remove it and brush the surface with milk.
13
Preheat the oven for 180, the middle layer, put on and off the heat, for 17 minutes.