Yogurt cranberry bread
By VicentaLakin
I've been making bread so hot, it's about 26 degrees warm, it's perfect for bread, fermentation so fast, it's done so much, it's not a single round. The net buys some yoghurt, it tries to make yogurt, it tastes like yogurt, it's a lot, it doesn't finish, and then makes bread with yogurt because it's so much too much, it tastes so soft, it tastes so much better than bread
Recipe Recommendations
- high-gluten flour 300 grams
- homemade yogurt 225 grams
- the cranberry appropriate amount
- egg liquid 35 grams
- white sugar 30 grams
- salt 1.5 grams
- butter 15 grams
- yeast 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Yogurt cranberry bread
1
Main raw materials
2
Combining all the raw materials except butter and cranberry, rubbing them into a smooth pasta, with soft butter continuing to rub or fall
3
Smash it to the extension, pull out the smooth film
4
fermentation in the basin for an hour
5
It's fermented to the point of poking it in with its finger
6
Take out the noodles, break them up in 20 pieces, roll them loose for 10 minutes
7
I'll turn the noodle into an elliptical
8
Turn over and put on the broken cranberry
9
Cylinder
10
If you can't put it in the oven, then you'll break the cylinder into a circle
11
Put it in the oven
12
Put it in the oven for the last half hour
13
Take it out and brush the egg fluid
14
The oven preheats 175 degrees, mid-level, 25 minutes to yellow
15
The fragrance of the bread comes out of the oven and it's cold enough to eat