Last month, I professed my love of cranberries on my blog. They have such a beautiful, vibrant red color that I decided to incorporate them into my Christmas menu as well. I found this recipe for Cranberry Swirl Bread in a Taste of Home Holiday Baking magazine. This was my first attempt at this recipe but I can tell already that it's going to be a keeper.
Cranberry Swirl Loaf
3 cups flour
1/3 cup sugar
2 1/2 teaspoons yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
Filling
1 cup fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup water
1 Tablespoon butter
1/2 cup chopped walnuts
1 tablespoon lemon juice
Topping
2 Tablespoon flour
2 Tablespoons sugar
2 Tablespoons butter
In a mixer bowl, combine 1 cup flour, sugar, yeast and salt.
In saucepan, heat the water, milk and butter.
Add to dry ingredients. Stir in enough remaining flour to make a soft dough. Knead.
Place in a greased bowl, cover and let rise 1 hour.
For filling, combine cranberries, brown sugar and water in a saucepan.
Cook over medium heat about 15 minutes or until berries pop. Remove from heat, stir in butter, walnuts and lemon juice.
Punch down down.
Roll into a 20x10 inch rectangle.
Spread filling to within 1/2" from edges.
Roll up dough starting with a long side.
Place in a zigzag pattern in a greased loaf pan.
For topping: combine flour and sugar in a small bowl.
Cut in 1 Tablespoon butter with a pastry cutter. Melt remaining butter and brush over loaf. Sprinkle with topping.
Cover and let rise 40 minutes.
Bake 40 minutes at 350.
I served this swirl loaf to my family on Christmas morning. It was a really nice addition to my brunch menu. It was even better lightly toasted. If you are looking for a delicious and beautiful bread to serve at your next brunch - give this one a try.
Bon Appetit!
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