How to make braided bread

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  1.1.Knead the dough to the expansion stage using the post-oil method.After taking it out, press it flat, and spread the cranberries soaked in warm water and washed and drained on the dough
  2.Fold the dough repeatedly to make the cranberries evenly distributed in the dough.Be careful not to harden them to avoid adding gluten.Tear off
  3.Roll the dough into a round shape, cover it with plastic wrap, and let it ferment until it doubles in size at a relatively high temperature.It took me about 40 minutes
  4.Take out the fermented dough and deflate it
  5.Divide the dough into six equal parts, roll it into a round shape and let it rest for 15 minutes
  6.Take a portion of the dough and roll it into an oval shape
  7.Turn it over and roll it up from top to bottom, sealing the edge and two sides.Pinch the ends tightly
  8.Arrange all the dough into a cylindrical shape

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  2.9.Knead the cylindrical dough into a long strip of about 20cm.Don't be impatient.Knead it one by one, a little at a time.Give the dough enough time to relax.Don't harden it, which will tear the fascia of the dough.Repeat this for several rounds.Just come down and pay attention to the two hands (my other hand is taking pictures)
  10.Knead all six strips of dough into strips of the same length
  11-14.As shown in the picture, Braid from the middle to both ends into a braid shape, cover with plastic wrap for final fermentation
  15.Final fermentation will be about 2 times in size (I used 30 minutes), brush with whole egg wash
  16.Cut the large almonds into pieces Crush it, mix it with pearl sugar and sprinkle it on the surface of the bread.Bake it in the preheated oven.In the last five minutes, check the coloring.If you are satisfied, cover it with tin foil to avoid excessive coloring

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  3.210 degrees! Fire up and down! Middle level! 15 minutes!

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  4. Beautiful!