It will be the most delicious bread you’ve ever tried!

Try this fruit bread!

In dried cranberries and raisins

Soak it with a little bit of the Caribbean pirate's favorite rum

The moisture content of fruit material increases, and it will not dry after baking.

And the taste is not sweet, and the flavor is more unique

Dough after secondary fermentation

Although the fermentation time is long

But the smell fermented by bread will be more intense ~

 1.  Material preparation

2.  operating process
***Fruit Processing: Mix 100g cranberries, 100g raisins and 20g rum evenly, and seal them for more than 12 hours.

        Planetary mixer

***Mix 500g flour, 5G Angel Yeast and 2.5g bread improver evenly.

          Planetary mixer

*** Add 15g of fine granulated sugar and 350g of water to stir into a ball and knead until it is smooth. Then add 15 butter and 8g salt and continue kneading until the gluten expands completely.

                                                                               Dough mixer

***Open a small piece of dough by hand to see a layer of film

 Dough Sheeter

*** Wrap the fruit and knead it into a ball

*** Ferment in the warm place for about 40 minutes, poke into the finger and do not rebound. Then divide the dough into 200-300g/piece and round it.

        Permentation room         Dough Divider and Rounder

***  Relax for 40 minutes, knead the dough into olive shape, and ferment it in a warm place for about 60 minutes. Then sieve the flour on the surface, and then scratch the knife edge on the surface of the dough.

*** Baking temperature 200℃, baking for about 25 minutes

         4  trays Convection Oven

It will be the most delicious bread you’ve ever tried!