Monday, November 11, 2013

Cranberry Swirl Loaf



Ingredients

    1/3 cup sugar
    1 package (1/4 ounce) quick-rise yeast
    1/2 teaspoon salt
    3 to 3-1/2 cups all-purpose flour
    1/2 cup water
    1/2 cup milk
    1/3 cup butter, cubed
    FILLING:
    1 cup chopped fresh or frozen cranberries
    1/4 cup packed brown sugar
    1/4 cup water
    1 tablespoon butter
    1 tablespoon lemon juice
    1/2 cup Diamond of California Chopped Walnuts, optional
    TOPPING:
    2 tablespoons all-purpose flour
    2 tablespoons sugar
    2 tablespoons cold butter, divided

Directions

    In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

    Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.

    Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit.

    For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°.

    Bake 40-45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool.

Yield: 1 loaf (16 slices).

Confectioners' Sugar Icing (optional): Mix 3/4 cup confectioners' sugar and 1 tablespoon milk.

Drizzle over cooled bread. Cranberry-Caramel Icing (optional): Combine 1-1/2 cups cranberry juice and a cinnamon stick in a small saucepan; bring to a boil. Cook until liquid is reduced to 1/2 cup. Reduce heat; remove cinnamon stick. Whisk in 1 cup Kraft caramel bits, 1/2 cup at a time, until melted. Remove from heat and stir in 1 tablespoon heavy whipping cream; cool. Drizzle over cooled bread.


This recipe comes from Taste of Home.

No comments:

Post a Comment