Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing

By jeknudson

Ingredients

• 1/4 cup warm water (100°F to 110°F)
• 1 (1⁄4-oz.) envelope active dry yeast
• 3/4 cup plus 1 tsp. granulated sugar, divided
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 4 1/2 - 5 cups bread flour, divided, plus more for dusting
• 1 1/2 cups frozen cranberries (about 5 1⁄2 oz.), thawed and coarsely chopped
• 1 tablespoon orange zest (from 1 orange)
• 6 tablespoons cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/8 teaspoon salt
• 2 1/4 cups (about 9 oz.) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh orange juice, divided (from 1 orange)

Details

Servings 1
Adapted from southernliving.com

Preparation

Step 1

Step 1
Prepare the Bread: Stir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.

Step 2
Beat unsalted butter with a heavy-duty electric stand mixer on medium speed until creamy, about 1 minute. Add salt and 1⁄2 cup of the granulated sugar; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in whole milk and yeast mixture. Gradually add 4 1⁄2 cups of the bread flour, beating on medium-low just until combined.

Step 3
Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, about 5 minutes, adding up to 1⁄2 cup flour, in very small amounts, if necessary to keep dough workable. Place dough in a lightly greased bowl, turning to coat all sides. Cover and let stand in a warm place until dough doubles in size, about 1 hour and 30 minutes.

Step 4
Combine frozen cranberries, orange zest, and remaining 1⁄4 cup granulated sugar in a medium bowl. Set aside.

Step 5
Turn dough out onto a lightly floured work surface. Divide dough in half. Roll 1 dough half into a 16- x 10-inch rectangle, and cut into 8 (5- x 4-inch) rectangles. Spoon about 1 tablespoon of the cranberry mixture on each rectangle. Fold rectangles in half over filling so that short sides meet. Then stand, cut side up and folded side down, in a lightly greased 8- x 4-inch loaf pan. Repeat with second dough half and remaining cranberry mixture in a second loaf pan. Cover pans loosely with plastic wrap, and let stand in a warm place until dough doubles in size, about 1 hour.

Step 6
Preheat oven to 350°F. Remove and discard plastic wrap. Bake in preheated oven until golden brown and a wooden skewer inserted in center comes out clean, about 30 minutes, shielding with aluminum foil after 20 minutes to prevent excess browning, if necessary.

Step 7
Cool in pans 10 minutes. Transfer from pans to wire rack to cool slightly, at least 10 minutes.

Step 8
Prepare the Icing: While Bread cools, beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until combined. Stir in vanilla extract and 1 tablespoon of the orange juice. Stir in up to 1 more tablespoon orange juice, 1 teaspoon at a time, until it’s smooth and creamy.

Step 9
Drizzle Bread lightly with Icing, and serve with remaining Icing on the side for dipping.