Want something to make with leftover cranberries? Here you go! This bread was a hit during Thanksgiving and I definitely plan to make it again. You might be thinking that this loaf looks hard to make, but I promise, it's not, but it does have to sit for 2-3 hours to let the dough rise, so read through the directions before attempting and plan accordingly.
Ingredients (bread):
1/3 cup sugar
1 pack quick rise yeast (1/4 oz)
1/2 tsp salt
3-3 1/2 cups flour, divided
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
Ingredients (cranberry filing):
1 1/2 cup fresh or frozen cranberries (I used fresh)
1/2 cup packed brown sugar
1 tsp cornstarch
1/2 cup water
1 tbs lemon juice
3 tbs butter
1/2 cup chopped pecans (optional)
Ingredients (glaze):
1 cup powdered sugar
2 tbs orange juice or milk
1/4 tsp vanilla
Directions (bread):
Mix sugar, yeast, salt and 1 cup flour in a large bowl. In a small saucepan over medium-high heat combine water, milk, and butter until melted (be careful not to let this go unattended). Cool mixture until lukewarm, about 120 degrees (I do not have a thermometer). Add liquid to dry ingredients and beat on medium speed for 2 minutes. Stir in flour 1 cup at a time until a smooth dough forms. Turn dough onto a floured surface and knead for 5-6 minutes until dough is smooth and elastic, adding a light dusting of flour whenever the dough becomes sticky. Place dough in a lightly greased bowl (I prefer metal), cover with plastic wrap, and let the dough rise for 1-2 hours until it has doubled in size.
Directions (cranberry filling):
In a medium saucepan over medium-high heat, combine cranberries, brown sugar cornstarch and water. Cook until the moisture thickens and cranberries begin to burst, approx. 10-15 minutes. I like to cook mine down until cranberries have almost completely broken down. Turn off heat and add lemon juice, butter, and pecans if using, stirring until butter has melted.
To assemble:
After your dough has doubled in size, punch it down and turn it back onto a lightly floured surface. Tip: sit your loaf pan at the end of the counter so when you roll out the dough, you will know it fits. Roll out dough to a 20" long rectangle. Spread the cranberry filling within 1/2" of the sides. Begin rolling the dough starting on the short side, pinching down the sides, until you have reached the other short edge. Tuck the edges under the loaf so that filling does not seep out. Transfer loaf to your pan, seam side down, and allow dough to rise another 30-40 minutes. Preheat over to 350. Score the loaf (I did not do this). Bake for 40-45 minutes until golden. Cool the loaf in the pan before transferring to a wire rack to cool. Allow to cool completely before adding the glaze (directions below the photo).
Directions (glaze):
Add all ingredients in a small bowl and whisk until combined. For an orange glaze, use 2 tbs orange juice. For a vanilla glaze, swap orange juice for milk. Add more powdered sugar or liquid to reach desired consistency. Drizzle over cooled loaf.
Recipe by Pam on Cookpad