Glazed Cranberry Swirl Loaf |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is one of my favorite recipes to serve during the holidays. It also makes a great soft, chewy bread without the filling for any regular day!Chris Carattini, Dickinson, North Dakota Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
1/2 cup milk |
1/4 cup water |
2 tablespoons butter |
1 egg |
filling: |
1/2 cup chopped fresh or frozen cranberries, thawed |
1/2 cup packed brown sugar |
2 tablespoons chopped pecans |
1/2 teaspoon grated orange peel |
1/4 teaspoon ground nutmeg |
glaze: |
3/4 cup confectioners' sugar |
2 to 3 tablespoons orange juice |
Directions:
1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients.
3. Punch dough down. Divide in half. Roll each portion into a 12-in. x 9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the two rolls together; pinch ends to seal. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf (16 slices).
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