Fruit Bread

Overview

When the sweet and sour fruit meets the soft bread, the delicateness meets the deliciousness on the tip of your tongue, it’s just right! They blend together perfectly, and delicious sparks explode instantly! Uncontrollable affection, given to the one you love the most!

Tags

• baking
• children
• bread
• breakfast
• butter
• cake flour
• dried blueberries
• dried cranberries
• high powder
• sugar
• whole egg liquid
• yeast
• yellow peach
• milk
• salt

Ingredients

Steps

1. 1 Put medium dough ingredients into a bread machine, knead into a uniform dough and ferment in the refrigerator for more than 13 hours, or double in size at room temperature

   

2. 2 Take out the fermented medium-sized dough and tear it into pieces. Mix it with other ingredients except butter in the main dough and knead until smooth

   

3. 3 Add butter and knead until expanded

   

4. 4 Ferment at room temperature until it doubles in size (about 1 hour), take out and divide into 2 parts, deflate, roll into balls, and rest for 15 minutes

   

5. 5 Take a piece of dough and roll it out into a rectangular shape, place it on oil paper, and cut each into several equal parts

   

6. 6 Place the processed yellow peaches, blueberries and cranberries in the middle (remove the canned yellow peaches, drain and slice them, soak the dried blueberries and cranberries in warm water until soft, drain and set aside)

   

7. 7 From top to bottom, press one by one alternately from left to right, and press the yellow peach slices into each gap. After crossing them all, tighten them

   

8. 8 Garnish with blueberries and cranberries, and finally ferment until doubled in size. Brush with egg wash before putting in the oven. Preheat the oven and bake at 180 degrees for 20 minutes on the middle shelf.