My mother made this bread with dates, but I use cranberries instead. — Darlene Brenden, Salem, Oregon
You Will Need 3 to 3-1/2 cups all-purpose flour 1/3 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon salt 1/2 cup water 1/2 cup milk 1/3 cup butter
Photos by Rob Hagen and Dan Roberts Topping: 2 tablespoons all-purpose flour 2 tablespoons sugar 2 tablespoons cold butter, divided
What to Do 1. 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°. Add to dry ingredients; beat until combined. 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, combine the cranberries, brown sugar and water in a small saucepan. Cook over medium 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 cooled 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 9-in. x 5-in. x 3-in. loaf pan.
5. For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.
Makes 1 loaf
