CRANBERRY SWIRL BREAD

I topped my loaf with a simple, powdered sugar glaze, but even without that, this bread was amazing. I’m thinking it would make some fabulous French toast too!

And if you can bear to part with it, this Cranberry Swirl bread would be a perfect holiday gift for neighbors and teachers. Everyone is always so impressed with how pretty the cranberry swirl looks when this bread is sliced.

In fact, it could easily pass as one of those expensive, fancy loaves from a gourmet bakery. This bread definitely looks and tastes professionally made!

INGREDIENTS
BREAD:

• 1/3 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 1/2 cup water
• 1/2 cup milk
• 1/3 cup butter, cubed

CRANBERRY FILLING:

• 1 1/2 cups chopped fresh or frozen cranberries
• 1/4 cup packed brown sugar
• 1 teaspoon cornstarch
• 1/4 cup water
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans

GLAZE:

• 3/4 cup confectioners sugar
• 1 tablespoon milk

INSTRUCTIONS

1. In a large bowl, mix sugar, yeast, salt and 1 cup of flour.
2. In a small saucepan over medium heat, heat water, milk and butter, until butter is melted. Cool until mixture is lukewarm (about 120 degrees). Add liquid to dry ingredients and beat on medium speed for 2 minutes.
3. Stir in enough flour, one cup at a time, until a smooth dough is formed (you may not use the last 1/2 cup).
4. For full instructions : letsdishrecipes.com

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