Cranberry Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 12 oz package of cranberries
1 c. sugar
1 tbsp. cornstarch
1/3 c. orange juice
Dough:
1 1/3 c. water
3/4 c. butter, softened
7 to 7 1/2 c. all-purpose flour
2 packages yeast (rapid rising dry yeast)
2/3 c. sugar
2 tbsp. orange rind, finely grated
1 tsp. salt
4 large eggs
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Directions: |
Directions:Filling: In a saucepan combine sugar and cornstarch until well mixed. Add in orange juice and cranberries. Heat to boiling over medium heat stirring constantly. Cook until berries are crushed and mixture thickens to the consistency of preserves, 10 to 15 minutes. Remove from heat and cool. Cover and refrigerate until cold. Approximately 5 hours.
Bread: heat water and butter until very warm. In large bowl combine 2 cups of flour, yeast, sugar, orange rind and salt. On low speed gradually beat water-butter mixture into flour mixture. Beat on medium speed 2 minutes. Separate 1 egg (reserve egg white), add yolk and remaining eggs to mixture. Add 2 cups flour then enough flour to make stiff doth. Knead dough on floured surface until smooth and elastic; about 5 minutes. Place in oiled bowl and bring oiled side of dough up. Let rise 1 to 1 1/4 hours or until double in size. Cut doth in half. Shape into balls and let rest 5 minutes. Roll into 14" x 10" rectangles and place on greased baking sheets. Brush lightly with lightly beaten egg white. Spread half the cranberry filling in 3 inch wide stripes down centre of rectangle (lengthwise). Cut dough crosswise on each side of filling into one inch strips. Fold strips alternately across filling to form braid. Let rise 20 minutes or until doubled in size. Bake at 350 F. Brush with egg white then bake 20 minutes. Brush again and bake 10 minutes or until they sound hollow when tapped on top. Cool on racks for 5 minutes. Remove from baking sheets and cool completely on racks. |
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Number Of
Servings: |
Number Of
Servings:Makes 2 loaves |
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