Red Yeast Cranberry Bread

Overview

I vaguely remember making a raisin version. At that time, I took the amount of red yeast rice powder according to Teacher Meng's recipe, and the bread made was deeply red. Later I thought about it and found out that the red yeast rice in the recipe may not be red yeast rice powder, but the red yeast rice sauce mentioned in the previous ingredient description. Now when making the cranberry version, I keep this lesson in mind and only use 1/8 teaspoon of red yeast rice powder. The color of the dough is much lighter. Compared with Teacher Meng's picture, maybe it can be a little shallower? If you don’t have a chrysanthemum pie plate, use it by raising the base of the 6-inch removable bottom cake tin. The caliber is about the same, and it may be possible to achieve a similar effect, but there is no lace, and the dough may become embedded in the gap between the bottom plate and the wall after expansion. Maybe he was impatient, maybe he was worried that the dough would get stuck in the cracks. Watching the outer edge of the dough gradually approaching the wall, I struggled a few times before letting it go into the oven. The dough did not fill up the wall under the action of heat as expected, but stopped growing when it was about to touch the edge. The cake mold that takes so much effort to raise the bottom plate actually does not play a role in shaping the dough and is purely redundant. Perhaps the dough should be allowed to grow for a few more minutes to achieve the desired result?

Tags

• baking
• children
• old man
• bread
• breakfast
• easter
• butter
• dried cranberries
• high gluten flour
• red yeast rice powder
• dry yeast
• fine sugar
• powdered sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except the dried butter into the bread barrel

   

3. 3 Use the dough program to mix for 13 minutes

   

4. 4 Add butter and continue mixing for 30 minutes

   

5. 5 into a dough that can pull out a thin film

   

6. 6 Add dried cranberries

   

7. 7 Knead evenly

   

8. 8 Basic fermentation until doubled in size

   

9. 9 Deflate, roll into a ball, and relax for 10 minutes

   

10. 10 Roll out into an oval shape about 30cm long

    

11. 11 Rolled into long strips

    

12. 12 Disk it into a circle and put it into the mold for final fermentation

    

13. 13 The dough has grown

    

14. 14 Surface brush protein

    

15. 15 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

16. 16 Color the surface and come out of the oven

    

17. 17 Unmold and let cool

    

18. 18 Sift an appropriate amount of powdered sugar and serve