Christmas Wreath Bread

1. Prepare the required materials.

2. Mix all dough ingredients except butter.

3. Rub until the dough is smooth and the gluten expands, then add softened butter.

4. Continue kneading until a thin and resilient film can be pulled out during the expansion stage. Pay attention to checking the temperature of the dough, and the temperature of the kneaded dough should not exceed 26 degrees.

5. Roll the dough round and place it in a container for basic fermentation in a warm place.

6. Roll the dough to 2.5 times its size, dip your fingers in flour and poke a hole in the dough. If the hole does not retract or collapse, the fermentation is complete.

7. Take out the fermented dough and let it vent. Divide it into 6 equal portions, roll them round, cover them with plastic wrap, and let them relax for 15 minutes.

8. Take out the fermented dough and let it vent. Divide it into 6 equal portions, roll them round, cover them with plastic wrap, and let them relax for 15 minutes.

9. Roll up a long strip from top to bottom.

10. Rub the long strip into a strip of about 70cm. When it's wrong, take turns alternating to let the dough relax. If you feel the dough shrinks severely, relax for a while and it's easy to operate.

11. Take 3 long strips and weave them into a braid shape with 3 strands.

12. Connect the ends and pinch tightly to form a flower wreath shape.

13. Place it in a warm and humid place for secondary fermentation to double its size. (It is recommended to have a temperature of 35 degrees Celsius and a humidity of 75 degrees Celsius. If your environment cannot reach this temperature, put the bread in the oven and add a bowl of hot water to create a warm environment.)

14. Take out two good breadcrumbs, brush them with egg mixture, and garnish with dried cranberries.

15. Place it in a preheated oven and bake at 180 ℃ for about 18 minutes until the surface turns golden brown. Immediately brush a thin layer of melted butter after baking, let it cool, and seal it for storage.