Pumpkin Cranberries Milk Loaf

Double proofing method

1. Divide dough into two after 1st proofing.
2. Round into balls and rest for 15min.
3. Roll the doughs out into 2 rectangles.
4. Sprinkle half amount of dried cranberries onto 1 rectangle dough and stack the other rectangle dough over.
5. Sprinkle the rest of the dried cranberries on top and Swiss roll the dough.
6. Dust flour and make some slits.
7. Place in Pullman tin and proof for another 50-60min.
8. Bake at 180°c for 35 mins.