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
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/2 cup chopped walnuts
1 tablespoon lemon juice
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