How to make it

  • In a large mixer bowl, combine 2 cups of the flour and the yeast; set aside.
  • In a saucepan heat and stir the milk, sugar, butter, and salt till warm (120-130 degrees) and butter almost melts.
  • 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.
  • Beat on high speed 3 minutes.
  • Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a floured surface.
  • Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes).
  • Shape into a ball.
  • Place in lightly greased bowl; turn once to grease surface.
  • Cover; let rise in a warm place till double (about 60 minutes).
  • Punch dough down.
  • Turn out onto a lightly floured surface; divide in half.
  • Cover and let rest for 10 minutes.
  • Lightly grease two 9x5x3 in. loaf pans.
  • For filling, combine cranberries, sugar, and water in a small saucepan.
  • Cook for 15 minutes or until cranberries “pop”.
  • Stir in butter, walnuts, and lemon juice; remove from heat and allow to cool.
  • Roll half of dough into a 14x9 in. rectangle.
  • Spread with ½ of the filling.
  • Beginning at both short ends, roll each end up, jelly roll style, to center.
  • Place loaf, rolled side up, in pan.
  • Repeat with remaining dough and filling.
  • Cover; let rise until double.
  • Bake at 375 for 30 minutes or until bread sounds hollow when top is tapped with fingers.
  • Remove from pans.
  • Cool on wire racks.
  • Combine glaze ingredients; drizzle over cooled bread.
  • Yield: 2 loaves, 32 servings

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