Cranberry Swirl Loaf
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- 3 - 3 1⁄2 cups flour
- 1⁄3 cup sugar
- 1 (1/4 ounce) package fast rise yeast
- 1⁄2 teaspoon salt
- 1⁄2 cup water
- 1⁄2 cup milk
- 1⁄3 cup butter, cubed
- 1 cup fresh cranberries or 1 cup frozen cranberries
- 1⁄4 cup brown sugar
- 1⁄4 cup water
- 1 tablespoon butter, cubed
- 1⁄2 cup walnuts, chopped
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons butter, cold and divided
- In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In saucepan, heat water, milk, and butter to 120-130 (I did this in the microwave). Add to dry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For filling, combine cranberries, brown sugar, and water in small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat, stir in butter, walnuts, and lemon juice. Cool.
- Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cooled filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan.
- For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.
So I wanted a snack for my family after dinner and came across this one. I did not have cranberries because I don't really like them, so I used 1 cup shredded apples in the filling with the lemon juice and accidentally used 2 Tablespoons of Country Crock and about a tablespoon of cinnamon and a handful of raisin in the dough. It came out weird shaping, but it looked like a W for my last name, so I did not care. It tasted AMAZING!!! And it was not too sweet. It was like an apple pie on the inside with crumb topping on the outside. My husband and son dove in, myself likewise, while it was warm and ate it with butter. That was last night. Right now, it's morning and I'm having another piece(my third collectively) with some coffee. Yum! Baking is not about perfection, it's about creating something delicious from the heart while putting your personal touch on it.
RECIPE SUBMITTED BY
I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)