Bread machine version of Matcha Cranberry Toast

Overview

If you like matcha and cranberries, then make a matcha cranberry bread!

Prepare ingredients: 300g high-gluten flour, 40g sugar, 3g yeast, 10g milk powder, 3g salt, one egg, 130g water, 3g matcha powder, appropriate amount of dried cranberries, 30g butter.
Put warm water and eggs first, sugar and salt in the diagonal corner, then high-gluten powder, milk powder, and yeast.
Select the kneading program and add softened butter when finished. Choose another dough kneading program.
The glove film can be kneaded out in two kneading steps.
Take out two-thirds of the dough, add the melted matcha to the remaining dough and stir evenly. Cover the two pieces of dough with a damp cloth and let them rise at room temperature until doubled in size.
Roll the two loosened noodles into long strips.
Place the matcha dough on the original dough, and sprinkle dried cranberries evenly on the matcha dough.
Gently roll up and seal the bottom and both sides, place in a bread barrel and cover with a damp cloth for secondary fermentation.
After the secondary fermentation is completed, start the baking process and end the baking 10 minutes in advance to avoid making the crust too thick