Cranberry Swirl Loaf Recipe

Ingredients

• 3 to 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 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
• 1/2 cup chopped walnuts
• 1 tablespoon lemon juice
• TOPPING:
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter, divided

Directions

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. 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, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the 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 filling to within 1/2 in. 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. loaf pan.
• 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 topping. Cover and let rise until doubled, about 40 minutes.
• Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Cranberry Swirl Loaf published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p149