This recipe is from my classmates. I just changed a little bit because I was a bread machine. I forgot to take pictures in the first few steps, I am sorry, so only the next few steps.
30 g of brown sugar was opened with 160 g of warm water, and the cranberry was washed and then soaked.
Put the flour, salt, yeast, and brown sugar water into the bread machine to open the noodles. My bread machine is 15 minutes. After the first kneading, put the butter (small pieces) softened at room temperature and turn on the kneading function again. After the second kneading, the kneading function is turned on again, and the dried cranberry juice is put in the remaining 10 minutes. (I don't know if I said it clearly? I used a bread machine for 3 times for a total of 45 minutes.)
When the kneaded dough was fermented to twice the room temperature, it was taken out into 4 equal portions, and the plastic wrap was covered for relaxation for 15 minutes after being exhausted. The slack dough is kneaded into a strip shape and then tri-folded. After relaxing for another 10 minutes, the strip is elongated and rolled into an olive type from top to bottom, and the mouth is pinched.
Put in a baking tray, use a knife to make a few strokes, and ferment twice. When fermenting to twice as large, sieve some flour to decorate.
The oven was preheated to 180 degrees, and after 15 minutes, the fragrant bread was released.
Cranberry should be soaked in water before baking so that it won't be too dry. The temperature of each oven is different, and the actual baking time is based on the temperature of your own oven.