Cranberry Twist Bread Food

CRANBERRY BREAD

Steps:

• Heat oven to 350º.
• Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
• Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
• Stir in remaining ingredients.
• Pour into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Loosen sides of loaves from pans; remove from pans.
• Cool completely on wire rack before slicing.
• Store tightly wrapped in refrigerator up to 1 week.

CHOCOLATE CRANBERRY TWIST BREAD (BREAD MAKER OPTION)

Steps:

• In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
• Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
• Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Grease 10-inch (3 L) springform pan; set aside.
• Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
• Beat remaining egg; brush over wreath. Bake in centre of 350°F (180°C) oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
• Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.).
• Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only). Use 4 cups (1 L) flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.

BRIE & CRANBERRY TWISTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
• Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.

CRANBERRY NUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

CRANBERRY TWIST BREAD, DIABETIC

Steps:

• In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda, set aside.
• In a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
• Add milk mixture to flour mixture; add egg white.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
• Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as you can.
• Turn out dough onto a floured surface.
• Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
• Shape dough into a ball and place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
• Meanwhile, for filling, in a small bowl stir together cranberries, remaining Splenda, pecans, orange peel, and spice; set aside.
• Punch down dough and turn out onto lightly floured surface.
• Cover; let rest 10 minutes.
• Grease a baking sheet.
• Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.
• Starting from a long side, roll dough into a spiral.
• Seal seam.
• Place seam side down and cut roll in half lengthwise.
• Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal.
• Cover; let rise in a warm place until nearly double (about 30 minutes).
• Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
• Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
• ORANGE ICINE:
• Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.

CRANBERRY TWIST BREAD

Steps:

• In large bowl mix 1 cup of flour and yeast, set aside.
• In small saucepan, heat and stir milk, 2 TBS of sugar, 2 TBS butter, and 1/2 tsp salt until warm 120-130 degrees.
• Add milk mixture to flour mixture and add egg.
• Beat with mixer on low to medium for 30 seconds.
• Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as possible.
• Turn out dough onto floured surface.
• Knead in enough remaining flour to make soft dough that is smooth and elastic (3-5 minutes total).
• Shape dough into ball.
• Place into greased bowl, turning once.
• Cover and let rise in warm place until double (about 1 - 1 1/2 hours).
• Meanwhile for filling, in small bowl stir together cranberries, sugar, pecans and spice and set aside.
• Punch dough down.
• Turn out onto lightly floured surface, cover and let rest for about 10 minutes.
• Grease a baking sheet.
• Roll dough into 14 x 10 inch rectangle.
• Brush with melted butter.
• Spread filling over dough.
• Starting from long side, roll dough into spiral.
• Seal seam.
• Placing seam side down, cut roll in half lengthwise.
• Place cut sides up, side by side on prepared baking sheet.
• Loosely twist halves together, keeping cut sides facing up.
• Pinch ends to seal.
• Cover and let rise in warm place until nearly double, about 30 minutes.
• Bake in 375 degree oven for about 25 minutes or until golden brown. (if necessary cover loosely with foil last 10 minutes to prevent overbrowning).
• Remove from baking sheet and cook on wire rack.
• Drizzle with icing when cooled.
• To make orange icing:.
• Stir together powdered sugar and orange juice to make icing drizzling consistency.