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Cranberry Swirl Bread

Cranberry Swirl Bread

This is a wonderful recipe that turns out well every time.  It aims to impress and tastes really good leftover.  The site it came from is defunct and the other place I found the recipe is, too.  And it's not on the Wayback Machine, so here it is.  I've made a few modifications and added a second rise.  I find it harder to shape dough right after kneading, so a little break is helpful after the cranberries go in.

Grease a 11 1/2" cake pan (a big one). Oven temperature is 375° F.

1/2 cup each: warm water, warm milk, sugar, softened butter
1 tablespoon yeast
1 egg
3 1/2 cups plain flour (or bread)
1 1/2 teaspoons salt
1 cup dried cranberries
1 cup chopped nuts (optional)

Stir yeast into the wet ingredients. Add flour, salt and butter and knead well. Let rise in a warm place until doubled. Knead in berries and nuts. Let rise half an hour or so (to let the dough relax) and roll out into a large rectangle.

Across the surface, spread the following:
1/4 cup softened butter
1/2 cup sugar
2 teaspoons cinnamon

Cut into one-inch strips. Roll one into a traditional cinnamon roll. Places the others around the perimeter over and over. Brush with an egg wash (one egg and a little water or milk) and let rise about half an hour (more or less).  Sprinkle top with turbinado sugar, if desired.  Bake for 30-35 minutes, or until pleasantly browned.  Cool ten minutes, loosen around edges, and turn out on a plate.  Cut into wedges and enjoy.

Leaves :


( 2 trees — Plant a Forest )
Jan. 17th, 2016 05:26 am (UTC)
Looks delicious! Thanks for the recipe.
Jan. 18th, 2016 02:06 am (UTC)
YUM. I want to eat some! You make some really beautiful and creative things, Brandy.
( 2 trees — Plant a Forest )

A Blessed Wilderness

It was just like being in heaven, being in there. In those days there was no road. The park was all a blessed wilderness. I have often thought what a wonderful people we would have been if we had wanted to keep it that way.

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