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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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My mother made this bread with dates, but I use cranberries instead. Darlene Brenden, Salem, Oregon Ingredients:
1/3 cup sugar |
1 package (1/4 ounce) quick-rise yeast |
1/2 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached 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 chopped walnuts, optional |
topping: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons cold butter, divided |
Directions:
1. 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.
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 with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.
4. 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.
5. 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°.
6. Bake 40-45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
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