Jackfruit cored cranberry bread

Overview

The weather is warm, which is perfect for making bread, but I always feel like I don’t have enough time. Plans are always changing. Regarding the jackfruit core, when can we officially enter the breading process? Suddenly I realized that this bread doesn’t seem to take much time. As long as the dough is smooth and slightly elastic, it can be left to rest in a warm place for 30 minutes and then directly shaped into the second dough. That's it. The chestnuts are replaced with jackfruit cores, the bread machine is used instead of kneading the dough, and the fruit pieces are kneaded in by hand. After 30 minutes, shape, ferment until doubled in size, cut, spray with water, and bake. Coming soon. The color looks pretty good, the cranberries are sour and sweet, and the bread crust is crispy and delicious.

Tags

• baking
• dried cranberries
• flour
• ripe jackfruit core
• rye flour
• dry yeast
• water

Ingredients

Steps

1. 1 Ingredients: 90 grams of flour, 77 grams of water, 5 grams of dry yeast, 30 grams of rye flour, 35 grams of cooked jackfruit core, and 20 grams of dried cranberries.

   

2. 2 Pour the dough ingredients except the jackfruit core and dried cranberries into the bread machine. Stir into a smooth dough.

   

3. 3 Take out, add cranberry and jackfruit core,

   

4. 4 Knead into a uniform dough.

   

5. 5 Roll into a ball, place in a bowl, and rest in a warm place for 30 minutes.

   

6. 6 Take it out and roll it into an oval shape.

   

7. 7 Roll up along the long side,

   

8. 8 Shape into a shuttle shape, with the seam facing down, place on a baking sheet, cover with a damp cloth, and place in a warm place to ferment.

   

9. 9 When the dough has doubled in size, make a cut on the surface,

   

10. 10 Spray water on the surface, put it in the oven, middle layer, heat up and down at 220 degrees, and bake for about 15 minutes.

    

11. 11 Color the surface and come out of the oven.