Cranberry Apple Swirl Bread
From larkspur 14 years agoIngredients
- Dough: shopping list
- · 5 ½ cups bread flour shopping list
- · 1 package active dry yeast shopping list
- · 1 cup milk shopping list
- · 3 tbs. sugar shopping list
- · 3 tbs. butter shopping list
- · 3/4 tsp. salt shopping list
- · 2 eggs shopping list
- · 1 cup shredded apple shopping list
- Filling: shopping list
- · 2 cups chopped cranberries shopping list
- · 1/2 cup brown sugar shopping list
- · ½ cup water shopping list
- · 2 tbs. butter shopping list
- · 1/2 cup walnuts, chopped shopping list
- · 2 tbs. lemon juice shopping list
- Glaze: shopping list
- · ¾ cup powdered sugar shopping list
- · ¼ tsp. vanilla extract shopping list
- · 2-3 tsp. milk shopping list
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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