Side Pannel
Cranberry Swirl Loaf
Cranberry Swirl Loaf
- Recipe Submitted by maryjosh on 12/06/2018
Ingredients List
- 1/3 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed
- FILLING:
- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts, optional
- TOPPING:
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cold butter, divided
Directions
In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.
Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit.
For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°.
Bake until golden brown and dough is cooked through, about 40-45 minutes. Carefully remove from pan to a wire rack to cool.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool.
Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit.
For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°.
Bake until golden brown and dough is cooked through, about 40-45 minutes. Carefully remove from pan to a wire rack to cool.
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