Cranberry Cream Toast
Overview
For office workers, making bread is a time-consuming task. This time I was a little more leisurely. I added some dried cranberries and light cream to the bread. When I ate it, all kinds of soft and fresh flavors hit my face!
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Ingredients
Steps
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Put the ingredients except butter and cranberries into a bread machine and knead into a ball. After kneading into a ball, add butter and knead into a rough film, and finally add dried cranberries. (Slightly chop the dried cranberries, soak them in warm water for 10 minutes in advance, take them out and drain them, and use the water in which the cranberries have been soaked to knead the dough)
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After the dough is kneaded, let it rest for fermentation.
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Let it double in size.
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Take out the risen dough, knead it well and divide it into three equal parts.
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Roll the dough into a roll and put it in a toast box, then put it in the oven for the second rise. During the second cooking time, put a bowl of warm water in the oven to increase the humidity.
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When it is almost 8 minutes full, brush the surface with sugar water, you can also brush with egg wash, butter or honey water.
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Place in the middle and lower racks of the oven at 175 degrees for about 35 minutes. Because there is no toast cover, the surface will color quickly. You need to cover it with tin foil in the middle to prevent the color from getting too dark.
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After baking, cool naturally and slice. Due to time constraints, I didn't knead out the glove film every time I made bread. I think it would be good to knead out a rough film. After all, there is butter and light cream, and the texture is very soft. There are no additives in the homemade bread, so it is best to eat it within two days.
