Cranberry Toast Bread
Ingredients
- High-gluten flour 400g
- White sugar 40g
- Eggs 55g
- Milk powder 30g
- Yeast powder 5g
- Pure milk (you can use the same amount of water) 150g
- Corn oil 25g
- Salt 3g
- Butter 15g
- Dried cranberries Appropriate amount
Steps
1. Prepare the ingredients and complete all ingredients according to the recipe.
2. First pour the milk into the bread bucket, then add the eggs, sugar and salt diagonally.
3. Add corn oil and milk powder.
4. Finally add the flour and make a small hole at the top of the flour, being careful not to dig into the liquid. Put the yeast powder into the hole and cover it with the surrounding flour.
5. Start the automatic dough kneading function of the bread machine and set the time to 20 minutes.
6. After 20 minutes of kneading process, the dough is in the expansion stage. At this time, add softened butter at room temperature. (Softening at room temperature means softening)
7. Continue to start the bread machine and knead the dough automatically for 40 minutes. After 40 minutes, when the dough already has a glove film that is not easy to break, proceed to fermentation mode. Room temperature fermentation is also acceptable. I used the automatic fermentation function of the bread machine for an hour and a half.
8. The fermented dough is full of honeycomb holes, as shown in the picture, take it out and vent it. The weather is hot now, so you can ferment at room temperature. Do not ferment for too long, otherwise the bread will have a sour taste. See the tips below for tips:
9. Divide the dough into 3 equal portions, cover with plastic wrap and rest for 10 minutes.
10. Take a small piece of dough and roll it into a tongue shape, then roll it up. You can roll it from top to bottom or from bottom to top, there is no special requirement. Repeat this twice, that is, use the rolling pin to roll the rolled dough into a long tongue shape again, and then roll it up again. Finish the 3 pieces of dough one after another.
11. Place the prepared dough roll neatly in the toast grinder with the joint facing down. My grinder is a 450g toast grinder.
12. Put it in the oven for secondary fermentation and proof at 40 degrees for 40 minutes. You can put a bowl of boiling water under the grill in winter but not in summer.
13. The secondary fermented bread rolls are twice as big as the original ones and can be baked at this time. Preheat the oven to 180 degrees for 5 minutes, place 1 grinder into the middle rack of the oven and bake at 180 degrees for 30-35 minutes. (The time and temperature will be determined according to the performance of your own oven.) Pay attention to the color and cover it with a piece of tin foil if necessary. You can also bake the toast grinder with the lid on.
14. Wear heat-resistant gloves to take out the grinder, and immediately brush it with a layer of corn oil, which will better lock in the moisture of the bread.
15. Slice and spread with your favorite jam, delicious (^_^)
Tips
- Kneading the dough: The dough must be kneaded until it has a glove film that is not easy to break.
- Fermented dough: When fermented until it is twice the original size, you can press it with your fingers. If the dough does not rebound, it is ready for fermentation. The humidity of the dough must be maintained during the fermentation process, and the lid or plastic wrap must be covered during room temperature fermentation.
- You can also add your favorite dried fruits into the toast, such as raisins, dried cranberries, dried blueberries, any dried fruits you like. Okay!
- Formula milk has a strong flavor. If you don’t like it, you can replace the milk with an equal amount of water.
