Cranberry honey bread

The old saying, “The family has plenty of food, the heart does not panic”, is also very relevant now, especially in breakfast. Who doesn't want to sleep in the morning, especially this winter. You don't eat breakfast for a day, you don't eat, you drink, you go to school, you work hard. People are iron, food is steel, that's not for nothing. So, breakfast is a big part of my family, and I work at home, and I have a little bit of time to cheer up, so I always prep the next day's breakfast staple, so I don't get too busy getting up early. Today's breakfast food is cranberry honey bread. Despite the sweet taste of honey and cranberry drying, sweet salt also promotes appetite if it is mixed with eggs, soy beef or bacon. I made this little bread square because I opened the cupboard door and saw the two bottles of honey and thought that there were days when I had no chance of eating it, so I could put it in the dough, so that the natural sweetener would no longer need sugar. It's good. It's good. It's good. It's good. The baked bread is very beautiful, which is not comparable to normal sugar. Because the amount of honey is more, it's a little less flaccid, but there's a little bit of a softer taste. It's a little of an experiment and a surprise. If you want to do the same, you can reduce the amount of honey and increase the amount of water。

Recipe Recommendations

high-gluten flour 300 grams
honey 60 grams
dried cranberries 80 grams
sugar-tolerant dry yeast 3 grams
salt 3 grams
milk powder 10 grams
cold water 170 grams
butter 30 grams
Sprinkle high-gluten flour on top a little

sweet and sour
baking
several hours
ordinary

Steps for Cranberry honey bread

Bread is ready: gold-mounted Japanese toast (high-banded flour), sugar-dried yeast, salt, powdered milk, honey, cool water, butter; with a cook ' s machine, with a cook ' s machine, without it, with a baker, or with a hand rubbing, depending on the circumstances of the case, with the next glove sheet。

Put all the material except butter and salt in the toilet. I'll use the chef's machine. I'll rub it in one at a low speed and then shift it to two. A nice, soft noodle, a piece of noodle, can make it out。

The salt and butter will be poured into the scavenging drums and the salt and butter will be fully mixed into the scavengers at a low rate of 1 and then the quick wash of 3 shifts。

The more soft, lean, glamorous and non-coated, the more they stop to check their state。

A piece of noodles that can support this transparent and flexible film, and a hole in the hand, with a smooth or small sawing on the edge of the hole。

Placing a noodle in a basin, with a protected membrane in the fermentation box for basic fermentation, 28 degrees wet and 65 degrees wet; no no fermentation box can place the noodle in a warm wet spot。

Dry the cranberries while the noodles are fermented, so that they can be spread evenly。

The fermented pasta is twice the original size, weighing eight equals and rounding。

It's a little bit wider than the mold, and the face is evenly covered with cranberry drying。

Rolls up and down, seals down, codes in the mould; the rest of the skin is dealt with in turn。

They are placed in a fermentation box at 35 degrees and 65 degrees wet, distributed to 1.5-2 times the length of the hour, removed from the surface, sifted a little bit of the congested flour, then cut with a cleaver in the middle and baked. There's a lovely spot where you can squeeze a butter at the cut, and the taste of the finished product is better

It's in the middle or lower of a preheated oven; my oven is a hidden subheating tube, so I put it in the lower middle, 180 degrees, 230 degrees, 20 minutes, because of the large amounts of honey in the face, so it's easy to color, then a tin sheet is added to the top, so it doesn't get too dark。

When the furnace is out, the mould is removed and the hanger hangs at hand temperature, stored in a bag, which can be eaten directly, or the eggs or ham or vegetables may be removed。