* Exported from MasterCook *
Bread, Cranberry Twist
Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Breads
Holidays Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast -- (1 pkg)
3/4 cup milk
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped cranberries
2 tablespoons finely chopped pecans
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pumpkin pie spice -- or apple pie spice
1 1/2 teaspoons butter or margarine -- melted
1 recipe Orange Icing:
1 1/2 cups powdered sugar
1 1/2 teaspoons finely shredded orange peel
2 tablespoons orange juice -- to 3T
Prep: 30 mins
Rise: 1 hr 30 mins
Bake: 375F 25 mins
1. In a large bowl stir together 1 cup of the flour and the yeast;
set aside. In a small saucepan heat and stir milk, 2 tablespoons of
the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt
until warm (120F to 130F). Add milk mixture to flour mixture; add
egg. 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.
2. 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. Place in a lightly greased bowl;
turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
3. Meanwhile, for filling, in a small bowl stir together cranberries,
remaining sugar, pecans, orange peel, and spice; set aside.
4. Punch down dough. Turn out onto lightly floured surface. Cover;
let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10"
rectangle. 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).
5. Bake in a 375F oven about 25 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 Icing:
In a medium bowl combine powdered sugar, orange peel, and enough
orange juice to make icing a drizzling consistency.
Calories 136, Protein 3g, Carbohydrate 24g, Total Fat, 3g,
Cholesterol 19mg, Saturated fat 2g, Dietary Fiber 1g
Description:
"Although the orange-flavored drizzle makes a stunning addition
to this Cranberry Twist Bread, you can omit it to further reduce the calories."
Source:
"Better Homes and Gardens"
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 176 Calories; 3g Fat (16.9%
calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.