How to make cranberry hand-shredded bread

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  1.Ingredients other than butter are mixed together to form a dough

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  2. will Put the dough into a plastic bag and put it in the refrigerator for 20 minutes

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  3. Take it out of the refrigerator , add softened butter and knead the dough for about 20 minutes

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  4.Until it can be pulled out Flexible film

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  5.Knead until the surface of the dough is smooth, cover with film and ferment

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  6.When the dough has fermented to twice its size, poke it with your finger.The dough will not shrink or shrink.Rebound

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  7. Deflate the fermented dough and divide it into 3 equal parts , cover with plastic wrap and let rest for 15 minutes

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  8.Use a rolling pin to roll each piece of dough Make it into an 18CM round shape, spread melted butter on top, sprinkle with cranberries, overlap each piece, do not apply butter on the top piece

• 9.Use a knife to cut the center into rice-shaped rows.Don’t cut off the edges.Cut a hole in the middle of each piece
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  10.Pieces come out from underneath

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  11. Then arrange the sharp corners toward the middle, put it into an eight-inch mold, and apply butter on the surface of the mold to facilitate demolding

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  12.When the secondary fermentation is doubled, brush the surface with egg wash and bake in a preheated oven at 170°C for 23 minutes

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  13.If you are satisfied with the color, cover it with tin foil and the bread will be baked