Cranberry Apple Swirl Bread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 32 |
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This yummy yeast bread combines the sweet-tart flavors of cranberry and apple to make a beautiful-looking and luscious-tasting loaf. Ingredients:
dough |
· 5 1/2 cups bread flour |
· 1 package active dry yeast |
· 1 cup milk |
· 3 tbs. sugar |
· 3 tbs. butter |
· 3/4 tsp. salt |
· 2 eggs |
· 1 cup shredded apple |
filling |
· 2 cups chopped cranberries |
· 1/2 cup brown sugar |
· 1/2 cup water |
· 2 tbs. butter |
· 1/2 cup walnuts, chopped |
· 2 tbs. lemon juice |
glaze |
· 3/4 cup powdered sugar |
· 1/4 tsp. vanilla extract |
· 2-3 tsp. milk |
Directions:
1. In a large mixer bowl, combine 2 cups of the flour and the yeast; set aside.
2. In a saucepan heat and stir the milk, sugar, butter, and salt till warm (120-130 degrees) and butter almost melts.
3. Add to the flour mixture along with the eggs and shredded apple. Beat with an electric mixer on low to medium speed 30 seconds, scraping the sides of bowl constantly.
4. Beat on high speed 3 minutes.
5. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a floured surface.
6. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes).
7. Shape into a ball.
8. Place in lightly greased bowl; turn once to grease surface.
9. Cover; let rise in a warm place till double (about 60 minutes).
10. Punch dough down.
11. Turn out onto a lightly floured surface; divide in half.
12. Cover and let rest for 10 minutes.
13. Lightly grease two 9x5x3 in. loaf pans.
14. For filling, combine cranberries, sugar, and water in a small saucepan.
15. Cook for 15 minutes or until cranberries “pop”.
16. Stir in butter, walnuts, and lemon juice; remove from heat and allow to cool.
17. Roll half of dough into a 14x9 in. rectangle.
18. Spread with 1/2 of the filling.
19. Beginning at both short ends, roll each end up, jelly roll style, to center.
20. Place loaf, rolled side up, in pan.
21. Repeat with remaining dough and filling.
22. Cover; let rise until double.
23. Bake at 375 for 30 minutes or until bread sounds hollow when top is tapped with fingers.
24. Remove from pans.
25. Cool on wire racks.
26. Combine glaze ingredients; drizzle over cooled bread.
27. Yield: 2 loaves, 32 servings
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