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Cranberry Swirl Loaf




Source of Recipe


(nevadasmama)


List of Ingredients




3 to 3-1/2 cups all purpose flour
1/3 cup sugar
1 pkg quick rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter
Filling
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 tbsp butter
1/2 cup chopped walnuts
1 tbsp lemon juice
Topping
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp cold butter, divided

Recipe



In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130 degrees. Add to dry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, combine the cranberries, brown sugar and water in a small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat, stir in butter, walnuts and lemon juice. Cool.

Punch dough down. Turn onto a lightly floured surface, roll into a 20x10 inch rectangle. Spread cooled filling to within 1/2" of edges. Roll up jelly roll style, starting with long end, pinch to seal. Place in a zigzag pattern in a greased 9x5x3 inch loaf pan.

For topping, combine flour and sugar in a small bowl, cut in 1 tbsp butter until crumbly. Melt remaining butter and brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350 degrees for 40-45 minutes. Carefully remove from pan to wire rack to cool.