Prepare cranberries by mixing rum and water and soaking in a container, soaking for half a day, draining. Mix whipped cream, warm water, and eggs in a baking container and add sifted flour. Dig 3 holes, add salt, yeast, and sugar, and return to the dough course. When the dough is lumped together, add the butter, return it for about 20 minutes, and add the pre-soaked and drained cranberries 5 minutes before the dough is finished, and then add the remaining dough. Add or subtract the amount of water from the beginning by looking at the condition of the dough.

When the dough is finished, let it first ferment for about an hour to double at room temperature. After the first fermentation, remove the gas from the dough, divide it into two 280 grams each, and divide the remaining dough into four pieces, round it, and cover it with wet cotton cloth and rest it for about 15 minutes.

Fold the dough in an oval shape with a rolling pin and fold it at both ends with a rolling pin.

Roll the dough in a circle from the top and pinch the joint part to form a lump, divide the dough into 280 grams, and divide the dough into a mold, 3 out of 4 into a corn bread mold in the same way, and wrap the remaining dough in an oval bread shape for 40 to 1 hour at room temperature.

When the dough doubles, bake it in an oven heated to 180 degrees for 20 to 25 minutes.If the top gets darker in the middle, cover it with foil and be careful not to burn.

Finished well-done cranberry whipped cream bread.

Isn't it amazing? Baalgan Crenberry pokes. Actually, the bread itself has a lot of oils and fats, so it's really savory and delicious even if you just eat it. It also has sweet and sour cranberries, so it's delicious because it's sweet and sour even if you don't put jam on it. As expected, the flavor of the bread gets better with a lot of whipped cream, and the bread texture is no joke. If you cut it completely, seal it well, and store it at room temperature, the bread will be moist and soft for a few days without adding a separate baking measurement.