2. Please chop figs and cranberries as small as you can. After the mixing, Mix half of the dough and the dried fruits by hands.
![[Photo. Home-breads]](../image/2homebreads.JPG "Home-breads")
![[Photo. Sliced home-breads]](../image/homebread_slice.JPG "Sliced home-breads")
![[Photo. Home-bread]](../image/homebread.JPG "Home-bread")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 38 | 230 | Mixing | Low 2min. Miiddle 4min.↓L1M8 |
| Beet sugar | 1.7 | 10 | Temperature of the dough | 28C, 82F |
| Salt | 0.8 | 5 | First bench time | 30min. |
| Butter |
3.3 | 20 | Divided weight | 270 - 280g x 4 |
| Skimmilk |
2.5 | 15 | Second bench time | 15min. |
| Dry-yeast | 1.0 | 6 | shape | one loaf |
| Water or Dashi | 17 | 100 | Fermentation | 30C, 86F Humidity 80% 45min. |
| Dried figs and cranberries | 5 each | 30 each | Oven | 190C, 374F 20min. |
| Base dough | Base dough | |||
| Hard wheat flour | 33 | 200 | Mixing | Low 2min. Miiddle 2min. | Whole wheat flour | 28 | 170 |
| Cane sugar | 3 | 20 | ||
| Dry-yeast | 1.0 | 6 | Temperature of the dough | 28C, 82F |
| Water or Dashi | 63 | 380 | Fermentation | Over night in refrigerator |
| Division | 2ea | |||
| Calorie | 1280Kcal/ea without figs and cranberries | |||
1. Please leave the base dough in the room for 30 minutes and put it in the refrigerator.
2. Please chop figs and cranberries as small as you can. After the mixing, Mix half of the dough and the dried fruits by hands.