Cranberry-Swirl Cornmeal Loaves Recipe

Cranberry-Swirl Cornmeal Loaves Recipe photo by Taste of Home

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When my cranberry and cornmeal cookie won a contest at our state fair, I decided to use those ingredients in a yeast bread. My family prefers it to raisin bread. —Mary Volcko, Camillus, New York

This recipe is:

Diabetic Friendly

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Cranberry-Swirl Cornmeal Loaves Recipe

Prep: 40 min. + rising Bake: 35 min. + cooling

Yield: 32 Servings

40 35 75

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm milk (110° to 115°)
1/3 cup butter-flavored shortening
1/3 cup sugar
2 eggs
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 cup cornmeal
FILLING:
1-1/2 cups dried cranberries
1 tablespoon water
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon milk, optional

Directions

In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, eggs, salt and 3 cups flour; beat until smooth. Stir in cornmeal and 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 and let rise in a warm place until doubled, about 1 hour.
For filling, place cranberries and water in a small microwave-safe bowl. Cover and microwave on high for 1 minute; set aside. In another bowl, combine the sugars, orange peel, cinnamon and nutmeg.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Lightly brush dough with water; sprinkle sugar mixture to within 1/2 in. of edges. Sprinkle with cranberries.
Roll up jelly-roll style, starting with a short side. Pinch seams to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Brush with milk if desired. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 174 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.

Originally published as Cranberry-Swirl Cornmeal Loaves in Taste of Home Christmas Annual Annual 2009, p49