Cranberry-Swirl Cornmeal Loaves

Name: Cranberry-Swirl Cornmeal Loaves
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 2 loaves (16 slices each).
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2-1/4 cups warm whole milk (110° to 115°); 1/3 cup butter-flavored shortening; 1/3 cup sugar; 2 large 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 zest; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon whole milk, optional

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm whole milk (110° to 115°)
1/3 cup butter-flavored shortening
1/3 cup sugar
2 large 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 zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon whole 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 zest, cinnamon and nutmeg.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x7-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 9x5-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.

Nutrition Facts

1 slice: 174 calories, 3g fat (1g saturated fat), 15mg cholesterol, 160mg sodium, 32g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

Originally published as Cranberry Swirl Cornmeal Loaf in Taste of Home Christmas Annual 2009