2. Except butter and dried fruit, all other ingredients are mixed evenly, and the dough is kneaded to form a rough gluten network, then butter is added, and the dough is massaged all over until its surface is smooth.
3. Add dried fruit. I added cashew nuts, dried cranberries and walnuts.
4, the first fermentation, waiting for the bread to become twice the original size, pay attention to, to be sealed with plastic wrap.
5. Exhaust: take the bread out with a rolling pin to make it thin, then brush a layer of oil on the contact surface in the mold (convenient for demoulding), put it into the mold, ferment it for the second time, seal it with plastic wrap, wait for about 90 minutes, and the bread will expand to 80% of the mold area and enter the oven.
6. Bake for about 35 minutes at the upper and lower fire150. Note that due to the different temperature and power of each oven, you need to pay attention not to burn it when baking for the first time. Press the bread surface with your hands. If it rebounds, it means that it is baked.