punkin
Don't Quote Me
I've had a few requests for the recipe, so I thought I would post it.
Cranberry Swirl Loaf
3-3 1/2 c. all purpose flour
1/3 c. sugar
1 pkg. (1/4 oz.) quick rise yeast
1/2 tsp. salt
1/2 c. water
1/2 c. milk
1/3 c. butter, cubed
Filling:
1 c. chopped fresh or frozen cranberries
1/4 c. packed brown sugar
1/4 c. water
1 tbsp. butter
1/2 c. chopped walnuts
1 tbsp. lemon juice
Topping:
2 tbsp. all purpose flour
2 tbsp. sugar
2 tbsp. cold butter, divided
1. In a large bowl, combine 1 c. flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130. Add to dry indredients, beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in butter, walnuts and lemon juice. Cool.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 20" x 10" rectangle. Spread filling to within 1/2" of edges. Roll up jelly-roll style, starting with long side. Pinch edges to seal. Place in a zigzag pattern in a greased 9" x 5" x 3" loaf pan. (I did not zigzag mine. I made 2 loaves and put each in a loaf pan.)
5. For topping, 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.
6. Bake at 350 for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.
Cranberry Swirl Loaf
3-3 1/2 c. all purpose flour
1/3 c. sugar
1 pkg. (1/4 oz.) quick rise yeast
1/2 tsp. salt
1/2 c. water
1/2 c. milk
1/3 c. butter, cubed
Filling:
1 c. chopped fresh or frozen cranberries
1/4 c. packed brown sugar
1/4 c. water
1 tbsp. butter
1/2 c. chopped walnuts
1 tbsp. lemon juice
Topping:
2 tbsp. all purpose flour
2 tbsp. sugar
2 tbsp. cold butter, divided
1. In a large bowl, combine 1 c. flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130. Add to dry indredients, beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in butter, walnuts and lemon juice. Cool.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 20" x 10" rectangle. Spread filling to within 1/2" of edges. Roll up jelly-roll style, starting with long side. Pinch edges to seal. Place in a zigzag pattern in a greased 9" x 5" x 3" loaf pan. (I did not zigzag mine. I made 2 loaves and put each in a loaf pan.)
5. For topping, 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.
6. Bake at 350 for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.
Thanks for sharing your recipe. Have you tried it with the topping? It looks like you omitted it on the one in the picture.
