Cranberry heart-shaped bread
Overview
Ordinary fancy bread, with sour and sweet dried cranberries, has a new look and taste.
Tags
Ingredients
Steps
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Ingredients: bread flour, eggs, sugar, butter, high-sugar resistant yeast, cranberries, salt.
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Mix high sugar tolerant yeast with water and let it sit for a while.
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Weigh the eggs (leave a little aside for brushing the surface), sugar, and bread flour and add them to the bread bucket.
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Pour the high-sugar yeast water into the bread bucket, start the bread machine, and knead the dough.
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When the flour can form a ball, add salt and continue kneading.
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When the dough can pull out a thin film but is not firm, add butter and continue the kneading process.
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When the dough is chewy and can be pulled out of the film, take it out and shape it into a round shape, then place it in a bread barrel for proofing.
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When the dough expands, poke a hole with your finger and does not shrink or collapse, it means proofing is complete.
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Move the dough to the board, deflate completely, roll into a round shape, cover with plastic wrap, and let rest for 15 minutes.
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Slowly roll the dough into a large rectangular piece.
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Sprinkle cranberries evenly over the dough.
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Roll up the dough sheet.
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Cut into even equal portions with a knife.
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Place the bread dough in a heart-shaped mold, put it in the oven, put a bowl of boiling water, and ferment.
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When the bread dough has expanded to 1.5 times, take it out and brush with egg wash. Preheat the oven to 180 degrees and lower heat to 170 degrees. After preheating is completed, put the mold into the oven and bake for 30 minutes. The surface will be evenly colored. If you press the side of the bread with your fingers, it will spring back quickly, indicating that the bread is mature. Take it out and let it cool.
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Finished product.
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Finished product.
