Cranberry-Swirl Cornmeal Loaves |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 32 |
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When my cranberry and cornmeal cookie won a contest at our state fair, I decided to use those ingredients in a yeast bread. My family prefers it to raisin bread. Mary Volcko, Camillus, New York Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/4 cups warm milk (110° to 115°) |
1/3 cup butter-flavored shortening |
1/3 cup sugar |
2 eggs |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1 cup cornmeal |
filling: |
1-1/2 cups dried cranberries |
1 tablespoon water |
1/4 cup sugar |
1/4 cup packed brown sugar |
2 teaspoons grated orange peel |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon milk, optional |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, eggs, salt and 3 cups flour; beat until smooth. Stir in cornmeal and enough remaining flour to form a soft dough.
2. 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 and let rise in a warm place until doubled, about 1 hour.
3. For filling, place cranberries and water in a small microwave-safe bowl. Cover and microwave on high for 1 minute; set aside. In another bowl, combine the sugars, orange peel, cinnamon and nutmeg.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Lightly brush dough with water; sprinkle sugar mixture to within 1/2 in. of edges. Sprinkle with cranberries.
5. Roll up jelly-roll style, starting with a short side. Pinch seams to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
6. Brush with milk if desired. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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