Cranberry Walnut European Bread First Release

Name: Cranberry Walnut European Bread First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 200 g high-gluten flour; 12 g Sugar; 4 g Salt; 1.5 g Yeast; 4 g Milk powder; 93 g Water; 40 g Milk; 14 g Butter; 30 g Dried cranberries; 20 g chopped walnuts

Easy and satisfying, Cranberry Walnut European Bread First Release uses high-gluten flour, sugar and salt and is baked until golden and fragrant.

0 minNewEasy Baking Bake Sweet

Instructions

1
Ingredients: 200g high-gluten flour, 12g sugar, 4g salt, 1.5g yeast, 4g milk powder, 93g water, 40g milk, 14g butter, 30g dried cranberries, 20g chopped walnuts.
2
Put all the ingredients except for the butter and dried fruits into the bread machine and mix.
3
When the dough becomes smooth, add the butter and continue mixing.
4
Able to pull out a relatively tough membrane,
5
Take it out, add dried cranberries and walnuts. Knead evenly.
6
Put it in a large bowl and cover with plastic wrap to ferment.
7
Let the dough ferment until it is 2 to 2.5 times its original size.
8
Divide the dough evenly into 2 portions.
9
Take a dough and flatten it, removing air bubbles.
10
Thin the bottom edge and roll it from top to bottom.
11
Place it in the baking tray. Ferment at 38 degrees for about 85 minutes.
12
Sift high-gluten flour over the fermented dough, make a cut, and squeeze softened butter into the opening.
13
Place it in the preheated oven, set the bottom heat to 220 degrees and the top heat to 180 degrees, and bake for about 15 minutes.
14
The surface is golden brown, straight from the oven.
15
Place it on the drying rack to cool.