Coconut Cranberry Rice Bread
Overview
When I got home yesterday, I wanted to make soup, but when I opened the lid, I saw that there was still a little bit of rice stewed a few days ago. To be honest, I didn't know what to use it for. I just threw away the fried rice, which was not enough at all. It suddenly occurred to me that I had redeemed my points for a bread machine in the past few days, which has the function of rice bread, so I thought about using it when making bread. Although the bread machine has not come back yet, you can experience the fun when making it yourself~
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Ingredients
Steps
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Put the flour and rice in a bowl, beat an egg, add a little salt, yeast and white sugar. Slowly add water to form a softer dough (it is best to use leftover rice, which is stronger and less sticky).
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Knead into a thinner dough, add softened butter and continue kneading.
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After kneading the dough, place it in a warm place to rise.
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Let the dough rise until it doubles in size, just make sure it doesn't shrink back when you poke a hole with your finger.
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After the dough has risen, dip your hands in some oil, roll it into a small round ball, and place it on the baking sheet to rest for about 10 minutes.
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Spray some water on the surface of the bread and sprinkle with coconut.
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Insert dried cranberries.
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Preheat the oven, put two cups of hot water underneath, turn it to fermentation, put the bread into the oven, and ferment for the second time for 60 minutes.
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Let the bread rise until doubled in size. Because the dough is soft, the bread feels a little squishy after fermentation is completed.
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Preheat the oven, don't take away the water cup below, put the bread in the middle layer, heat up and down to 170 degrees, and bake for about 20 minutes.
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Toast the bread and let cool.
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You can feel the softness inside when cutting.
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It’s a very good choice for breakfast~
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Let’s eat~
