Cranberry Yogurt Bread
Overview
The first time I made bread, it ended in failure. After kneading it by hand for an hour, I still couldn't knead the dough, and it was hard when baked. I haven't touched bread since. I accidentally discovered that there is a kind of quick bread that does not require fermentation. It is easy to make and does not require kneading. I tried it and found that it tastes good. The texture of this bread is between cake and bread. With the addition of yogurt (yoghurt) and cranberries, the taste is up, up, up! Mainly because my mother likes it very much...
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Ingredients
Steps
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Prepare the required materials, mix the baking powder and low-gluten flour and sift, take the unsalted butter to room temperature in advance and soften it, and crush the dried cranberries with a food processor (I finally bought a food processor, and it really breaks down when chopping with a manual knife...).
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Mix the low-gluten flour with fine sugar and salt with a rubber spatula. Chop the softened unsalted butter into small pieces, add it to the mixed flour, and knead evenly with your hands.
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Add yogurt and milk, mix well with a rubber spatula (dough-like), then add cranberries. Attention! The dough just needs to be mixed well, don’t over knead it!
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Divide the dough into six equal parts, line the mold with oil paper, and put the dough into the mold. It doesn't matter if you don't have a mold. Just roll it into an oval egg shape. Finally, use a sharp knife to score the surface of the dough twice, and sprinkle an appropriate amount of flour on the surface of the dough for decoration.
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Preheat the oven to 180°C for 10 minutes, set the upper and lower layers to 180°C for 25 minutes, and bake for the last few minutes until the bread crust is colored.
