Cranberry Swirl Loaf

By Lindae999

Yummy crumbly sugar topping adds a great taste to this breakfast bread.

Ingredients

• Filling:
• 3 to 3 1/2 cups all purpose flour
• 1/3 cup sugar
• 1 package (1/4 oz) quick rise yeast
• 1/2 tsp 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 TBSP butter
• 1/2 cup chopped walnurs
• 1 TBSP lemon juice
• Topping:
• 2 TBSPS all purpose flour
• 2 TBSPs sugar
• 2 TBSPs cold butter, divided

Details

Servings 16

Preparation

Step 1

1. In a large 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 just until moistened. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

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

4. 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 zigzag pattern in a greased 9X5 in loaf pan.

5. For topping, in a small bowl, combine flour and sugar; cut in 1 TBSP butter until crumbly. Melt remaining butter; brush over dough. sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

6. Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.