First, pre-treat dry cranberries and dry blueberries. Soak in lukewarm water for about 30 minutes, drain with a sieve, and drain thoroughly with a kitchen towel. After that, roll it slightly on top of the powder to prepare it.

In a mixing bowl, add all ingredients except butter and dried fruits, and knead the powder to absorb water. When the water is absorbed and becomes a lump, put it at room temperature, add soft butter, and knead it to hold 70 to 80 percent of gluten. When you stretch the dough gently, it will stretch roughly. It's not a chewy dough because it has maki berry powder. So if you grab 100 percent of gluten, the dough will droop, so I think you can grab 70 to 80 percent of gluten

When the dough is complete, add the prepared dry cranberries and dry blueberries, and knead them to mix well.

When it mixes well with dried fruits and becomes a lump, it is rounded well and first fermented. The room temperature is high these days, so you can proceed at room temperature. I did it for about 40 to 50 minutes at 27 degrees. If the hole stays the same or rises slightly after the finger test, it is the first fermentation point.

Divide into two lumps, then round well, with moderate fermentation at room temperature for 10 to 15 minutes. Cover with wet cotton cloth or plastic so that the dough doesn't dry

I do plastic surgery. Roll it with a rolling pin to make it oval, fold it into layers, roll it well, and pan it in an oiled pan.

Second fermentation. Ferment at a temperature higher than room temperature (27 degrees) up to 1cm below the mold. It'll take about 40 to 45 minutes at 38 degrees If you put the lid on and bake it, you can bake a square Pullman bread I wanted to bake the bread in the shape of a mountain, so I baked it without the lid on. If you don't, you can decide according to your preference~ Bake in an oven preheated to 170-180 degrees for about 30 minutes. Take it out of the mold and if the side color is golden, it's done.