Introduction to Walnut Cranberry Country Bread No-knead (crispy soft type) Ingredients 420g high-gluten flour, 300ml fresh milk, 40g white sugar, 1/2 tsp salt, 30ml olive oil, 6g yeast powder, walnuts

50g, cranberry 50g.

Method 1: Put all the ingredients into a large bowl, use a rolling pin to stir evenly into a ball. 21. Stir into a ball (no need to knead), cover with plastic wrap and let it rest for an hour.

2. Refrigerate in the refrigerator for at least 6 hours, and can be kept for up to 3 days.

31. Take the dough out of the refrigerator and let it warm for one hour.

2. Sprinkle some powder to prevent sticking and shape into a ball.

4 Cut into 4 small portions on average. 5 Cut the dough with the seam facing down. Shape and shape into a round shape. Cover with plastic wrap and rest for 20 minutes. 61. Flatten it into a rectangular shape with your hands. Pinch up the upper and lower sides to form an oval.

2. Use a knife to make random cuts on the dough, and spray water to prevent the dough from drying out.

3. Put in the oven + a cup of hot water to allow the dough to accelerate fermentation and grow.

71. When the dough has finished fermenting, take out the dough and sprinkle some flour on it.

2. Preheat the oven to 200 degrees/190 degrees. Bake in the oven for 18 to 20 minutes. Take it out immediately and let it cool. Cut into pieces and enjoy.

9 for breakfast.

afternoon tea.

Night snack.

Enjoy, freshly baked bread, crispy on the outside and soft on the inside, really delicious.