Walnut Cranberry Soft European Bread

Except for the salt and butter, put the other ingredients into the stand mixer together, and after kneading into a smooth dough, add the salt and butter, then continue kneading until the dough reaches the windowpane stage.

Add the walnuts and cranberries, and mix evenly.

Ferment at room temperature until it doubles in size.

Divide into 4 portions, roll each into a long strip, and shape into an olive form by rolling it up.

Place it on a baking tray and put it in the oven on the fermentation setting for the second proofing.

Ferment until it doubles in size, take it out, sprinkle with flour, and make a cut.

Bake in the oven at 180 degrees for 20 minutes, adjusting the time appropriately according to the color of the surface.

Take it out and place it on a rack to cool, then slice it once it has cooled.