Cranberry Swirl Bread
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Cooking Instructions
- 1
In a large bowl mix sugar , yeast , salt & 1 cup of flour. ( I used my Kitchen aid mixer).
- 2
In a small sausepan over medium high heat. Heat water, milk, butter until butter is melted. Cool until luke warm. 120º. Add liquid to dry ingredients and beat on medium speed 2 minutes. Stir in enough flour 1 cup at a time until a smooth dough is formed.
- 3
Turn dough onto floured surface and knead till smooth and elastic 5-6 minutes. Place dough in a greased bowl. Cover with plastic wrap and let rise for 1 hour or until doubled.
- 4
Meanwhile in a sausepan combine cranberries , Brown Sugar, cornstarch, water. Cook over medium high until mixture thickens and cranberries burst. 10-15 minutes. Remove from heat stir in butter , lemon juice, pecans.
- 5
Punch down dough and turn onto a lightly floured surface. Roll to 10-20" rectangle. Spread filling to within 1/2" of edges .Roll up jelly roll style. Starting on long side. Pinch seam to seal.
- 6
Transfer seam side down to a greased 9x5" loaf pan. Arranging in a zig zag fashion to fit. Allow to double 30-40 minutes.
- 7
Preheat oven to 350º. Bake loaf 40-45 minutes or until golden brown. Cooling in pan 10 minutes. Before removing to wire rack to cool.
- 8
Mix confectioners sugar and milk. Drizzle over cooled bread.
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