It is one of the few breads in the apprentice bakery that uses less than 500 grams of flour.383 grams of flour, to make a large braid bread.It's a pity that even if it's this much, we'll have to cut it down and use it again.1/2? 1/3? Finally finalize 1/3.120 grams of flour, you can eat less for a few days.I don't want to eat bread for too long.Cranberries and walnuts are both ready-made.It's only when it's ready that you find out that there's a lot of cranberries in the recipe, a lot of cranberries.It's the largest proportion of fruit bread ever made.The dough doesn't contain all the ingredients, they're always trying to get out of it.Suddenly I understood the meaning of the festive bread, everything is abundant, the body is abundant, the dough is abundant, it seems that this is enough to celebrate.There's no orange flavor, or rather, there's no flavor at all.Don't prepare this stuff, orange-flavored stuff can be replaced with sugar-sweetened orange pudding, otherwise, there's no substitute, just save it.Double braid, large back and small neck....

WHAT YOU NEED

Ingredients

127 grams of starch
14 grams of fine sugar
3.7 grams of dry yeast
Half a tablespoon of sugared orange pudding
31 grams of egg juice
37 grams of milk
9 grams of butter
19 grams of water
Dried cranberries 75 grams
Walnuts 28 grams
A moderate amount of egg juice
1.8 grams of salt

How TO MADE Cranberry and walnut festival bread

Steps 1 to 4

1. Materials used

2. The flour, sugar, salt, and yeast are poured into a bucket and mixed.

3. Add eggs, milk, butter and water.

4. 15 to 20 minutes of packaging and face-to-face

Steps 5 to 8

5. Mixed into a smooth dough

6. Remove, add dried cranberries and orange pudding, mix evenly

7. Add the walnuts.

8. In a large bowl, basic fermentation for about 2 hours

Steps 9 to 12

9. Growing up

10. Three or seven, divided into one large and two small doughs.

11. Each is divided into three levels.

12. Round and round

Steps 13 to 16

13. Grind the growth strips separately, the large dough is about 23 cm long and the small dough is about 19 cm long.

14. Three long, thick stripes are stacked at one end and braided.

15. Squeeze the lid and put it in the oven.

16. Three small stitches are tied together.

Steps 17 to 20

17. Put in the middle of the braid and ferment for 90 minutes.

18. Growing up

19. Surface brushing of egg yolk

20. Put in the oven, middle and bottom layers, heat up to 163 degrees and bake for about 25 minutes.

21. The surface is golden yellow, baked, cooled for more than an hour, and then eaten.

Handy cooking tips

　　There is a lot of fruit in the bread, and it's easy to fall out when you make the dough, and you have to be patient to mix them together.The baking time and fire strength need to be adjusted according to the size of the dough and the actual conditions of the oven.