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Saturday, January 4, 2014

Cranberry Orange Twist Bread

I love the tart taste of cranberries.  I still managed to have a bag of fresh cranberries stashed away in my freezer from Thanksgiving.  When I saw the recipe for this bread, I got them out and just had to try it.  Don't be fooled into thinking this is a quick bread like banana or zucchini.  This is a yeast bread with a tangy orange cranberry filling and a bit of streusel baked on the top.  Yummy!  Right?  Go to your grocery store and get some cranberries now if you don't have any and bake this bread.  Then listen to your friends and family heap on the praises!

For the bread:
1/2 c. milk
1/2 c. water
2 T. butter

Heat the milk, water and butter until just a little warmer than lukewarm (about 120 degrees).
In a mixing bowl mix
1 T. yeast
1/2 c. sugar
1/2 t. salt
1 c. flour

Add the milk to the yeast mixture and beat for 2 minutes.  Add enough additional flour--about 3 c. to make a soft dough that is kneadable.  In other words, not too sticky.  Knead 6 minutes.  Put into a buttered bowl and let rise in a warm spot for one hour.
While the dough is rising cook the filling.

1 c. fresh or frozen cranberries
1 T. butter
1 T. orange juice
1 T. orange zest
Put all these ingredients into a saucepan and cook for 10-15 minutes over medium heat.  The berries should pop and the mixture thicken.  If desired add
1/2 c, nuts
Cool this mixture

After the dough raises for one hour, punch down and roll out to a 10 x 20 inch rectangle.  Spread the cranberry mixture over the entire dough.  Roll up starting at the long you would do for cinnamon rolls.  Pinch the ends together.  Butter a 9 x 5 loaf pan.  Place the dough into the pan in a zig zag pattern to fit.

Melt 1 T. butter and spread on the top of the loaf.  Then sprinkle on the topping:

2 T. flour
2 T. sugar
1T. butter
Mix the topping ingredients, until the butter is crumbly.

Allow the loaf to raise in a warm spot for 45 minutes.

Bake at 350 for 40-45 minutes.

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