Cranberry Swirl Bread

This recipe is new for me but definitely one I will make again and again- especially around the holidays. My entire family loved it! My parents are staying with us this week, before they leave to go to Florida for the winter, and I made this for our early Thanksgiving feast. Every one agreed that it needed to go on my blog, so here it is!


Dough:
3 to 3 1/2 cups all-purpose flour
1/3 cup sugar
1 package quick-rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed

In a bowl, combine flour, sugar and salt with a wire whisk. In a saucepan, heat the water, milk and butter until the butter is melted. Pour the liquid mixture into a bread machine pan. Dump the dry mixture on top. Make a well in the center of the flour mixture and pour in the yeast. Turn the bread machine on and select the "dough" cycle.

Filling:
1 can canned cranberry sauce (not jellied)
1/4 cup packed brown sugar
1 tbsp butter
1/2 cup chopped almonds
1 tbsp lemon juice

In a saucepan, combine the cranberries, brown sugar and butter. Heat until butter is melted. Remove from heat and stir in the almonds and lemon juice. Cool.

Turn dough onto a lightly floured surface. Roll into a 20-in x 10-in rectangle. Spread filling to within 1/2 inch from the dough's edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zig-zag pattern in a greased 9-in x 5-in loaf pan.

Topping:
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp cold butter, divided

In a small bowl, combine flour and sugar; cut in 1 tbsp butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.



I hope the recipes on this blog are helpful to you as you bake for the holidays. Enjoy this delicious bread and as always,
Happy Baking!