Until we hit the 50s in Wisconsin, I’m milking winter baking season for as long as I can. There’s nothing like the aroma of warm, fresh bread wafting through your home when there’s a foot of snow on the ground (like today). Plus, the athlete in me says I need the carbs to continue my running streak. I’ve got five days under my belt so far, with two more to go until I hit a week. So far the only thing that’s sore is my left bicep (huh!?).
While I’m still hunting for the perfect cinnamon raisin swirl bread, I have found its sweeter cousin, cranberry swirl bread. The bread is so light and airy, which is the perfect vessel for ribbons of sweet cranberries and walnuts. On top is a flaky, buttery streusel topping that will convince you to make a loaf of this homemade goodness yourself.
I made this loaf using my KitchenAid Stand Mixer with dough hook attachment. When it comes to using this kitchen appliance or our 20-year-old bread maker, the KitchenAid is a little hard to beat. Plus, it couldn’t be easier to use.
Making Pumpkin Pie Dip in my KitchenAid Stand Mixer
Cranberry Swirl Bread
From Taste of Home
Makes 1 loaf
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
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter, divided
In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Place in your stand mixer with dough hook attachment and knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, 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, lemon juice and walnuts. 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 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.
Thanks to everyone who entered my Edgeware Grater and Zester Giveaway! The Winner is:
Congrats, Carol! Please send your address to me at Alysha@Shesontherun.com and your zesters will be on their way! For those of you who didn’t win, I have my biggest giveaway ever coming up tomorrow. Here’s a little hint.
Question: What’s your favorite thing you’ll miss about winter? Besides baking, I’ll miss the soup :)