Pumpkin Cranberry Toast Exclusive

Prepare the ingredients: as shown in the picture.

Except for the butter, add the liquids first and then the dry ingredients into the bread machine's inner pan in order.

Start the first kneading program, default is 20 minutes.

Finish the first kneading of the dough.

Add the butter and knead the dough again for 20 minutes.

Complete the second kneading of the dough.

Take out the dough, sprinkle some flour, and knead it into a round shape.

The dough weighs a total of 517 grams.

Divide into three equal parts.

Take a piece of dough, knead it for a while, roll it into a long tongue shape, and then roll it up.

Roll out each of the three doughs one by one into long rolls.

Cover with a freshness bag and let it rest for 15-20 minutes.

Take a piece of dough and roll it out into a long tongue shape, trying to make it as long as possible.

Then evenly spread the dried cranberries on top.

Roll it up neatly again, as shown in the picture; when you roll it out long, there will be more layers.

Place the rolled dough into the loaf pan.

Put it in the oven, and place a large bowl of boiling water beside it to help the dough ferment. The room temperature today is around 27 degrees Celsius.

After fermenting for about a few minutes until it is seven or eight tenths full, you can start baking.

Bake in the oven at 165°C with top and bottom heat for 45 minutes.

Toast that has been baked (you can cover it with aluminum foil halfway through).

Finished product image.

Finished product image.

Finished product image.