Cranberry and Coconut Shredded Bread

Overview

How to cook Cranberry and Coconut Shredded Bread at home

Add milk, eggs, sugar and salt into the bread machine bucket
Add high-gluten flour and yeast and start the kneading process
When kneading for about 15 minutes, add softened butter and continue kneading for 15 minutes
Knead to the expansion stage for the first fermentation and ferment until doubled in size
Make the coconut filling while the dough is fermenting for the first time. Melt the butter in the ingredients over water until it becomes liquid, add the sugar and mix well
Add the whole egg liquid and mix well
Slightly dice the cranberries
Add grated coconut and cranberries
Stir to form a dough
Take out the fermented dough and deflate it
Use a rolling pin to roll into a rectangular shape
Spread the coconut filling evenly
Cut into long strips and stack them in layers
Cut into 6 or 7 cm squares
Put side up into the hollow mold
Place in the oven for secondary fermentation until doubled in size
Brush the surface again with a little egg wash
Preheat the oven to 180 degrees, place the mold in the middle and lower layers of the oven, and heat to 180 degrees for about 20 minutes. Bake until the surface is golden brown. Temperatures are for reference only.
Finished product
Cool until not hot to touch and store in a sealed container