手工麵包篇：紅莓葡萄乾麵包

按之前成功的方法, 利用麵包機做基本麵團，之後冷藏發酵16小時，從雪櫃拿出的麵團膨脹至膠盒頂部。

Baking Note:
Flour:	金像牌麵包粉, 蛋白質14%
Yeast:	Saf-Instant
Special Ingredient:	Cranberry, Grape
Baking Method:	Basic Dough - Total time is 69mins (preheat 20mins, knead 19mins and rise 30mins) Fridge Rise - Expanded to 2 times in 16 hours