Do The Cranberry Twist Bread Recipe

How to make it

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• In a large bowl stir together 1 cup of the flour and the yeast; set aside.
• In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
• Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as you can.
• Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
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• for filling,
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• in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.
• Punch down dough.
• Turn out onto lightly floured surface.
• Cover; let rest 10 minutes.
• Grease a baking sheet.
• Roll dough into a 14x10-inch rectangle.
• Brush with melted butter.
• Spread filling over dough.
• Starting from a long side, roll dough into a spiral.
• Seal seam.
• Place seam side down and cut roll in half lengthwise.
• Place cut sides up, side by side, on prepared baking sheet.
• Loosely twist halves together, keeping the cut sides up.
• Pinch ends to seal.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
• Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. .
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• Orange Icing:
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• Stir together 1/2 cup sifted powdered sugar and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.