Pumpkin cranberry bread
By ViolaHyatt
I especially like the taste of cranberries. The fragrance of pumpkin mixed with the sweet and sour taste of cranberries is really good!
Recipe Recommendations
- high powder 250 grams
- pumpkin puree 75 grams
- egg 25 grams
- egg liquid appropriate amount
- pumpkin seeds appropriate amount
- water 90 grams
- butter 25 grams
- dried cranberries 75 grams
- fine sugar 25 grams
- salt 3 grams
- yeast 3 grams
- milk powder 10 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin cranberry bread
1
Whisk all ingredients except butter and cranberries together until the gluten expands and the surface is smooth. Add butter and beat until the expansion stage.
2
Add the chopped cranberries and knead well.
3
Base fermentation to twice the size.
4
Divide the dough into 10 equal portions.
5
Round and line into a baking sheet.
6
Fermentation is twice as large in warm places.
7
Brush the surface with egg liquid and sprinkle with appropriate amount of pumpkin seeds to decorate.
8
Bake at 170 degrees for 25 minutes.