Cranberry Swirl Bread

This is one of my new favorite recipes!  It really is awesome and I'm not exaggerating.  The bread is so moist and the cranberry swirl is pretty and delicious.  It is the perfect mix of sweet and tart in a bread.  I made this bread at Christmas as gifts for a few friends and they all loved it.  I am making it now for a good friend's birthday!  I know she will love it and so will you when you try it! (Sorry I can't show you a picture of the inside of the bread with the cranberry swirl, but it is a gift and who would want a loaf of bread that is cut in half... just trust me and bake it!)

Cranberry Swirl Bread

For the dough:

1 c. warm water
1/3 c. sugar
1/3 c. oil
1 t. salt
3 c. bread flour
2 t. yeast (you may use quick rise yeast to save time)

I use my bread machine to make the dough, adding the ingredients to the machine in the order listed above.  If you don't have a bread machine, you can also make the dough by hand.  If you are mixing the dough by hand begin by combining the warm water and yeast, allowing the mixture to sit for 10 minutes to activate the yeast, then add the remaining ingredients.  Knead for 5-10 minutes then place the dough in a greased bowl to rise until doubled.  You may need to add a little flour if the dough is too wet, but if the dough is too dry the bread my be dry and dense.  Once the dough is finished rising punch it down (this is Stephen's favorite part) and roll it out into a rectangle. 

For the cranberry filling:

1 c. chopped cranberries (fresh or frozen)
1/4 c. packed brown sugar
1/4 c. water
1 T. butter
1/2 c. chopped pecans
1 T. lemon juice

To make the filling, in a small saucepan combine cranberries, brown sugar, and water.  Cook over medium heat until berries are softened and the water is almost all absorbed, about 10-15 minutes.  Remove from heat and add butter, nuts, and lemon juice.  Allow the mixture to cool a bit before spreading over the dough.  (I make the filling about 15 minutes before the dough is done rising)

Once the dough is rolled out into a rectangle on a floured surface, spread the filling over the dough to within 1/2 inch of the edges.  Roll the dough up jelly-style (like cinnamon rolls) starting with the long side.  Place in greased 9 in x 5 in loaf pan in a zigzag pattern. Allow the dough to rise until it just reaches the top of the loaf pan (Note: Do not let the dough rise too much prior to baking, it will rise more while baking, I have found 20-30 minutes is enough time.)

For the topping:

1 T. all-purpose flour
1 T. sugar
Oil to brush on top of the dough














Combine flour and sugar together.  After the dough rises the second time, brush with oil using a pastry brush and dust the dough with the mixture. Bake at 350 degrees for 35-40 minutes, check to see if the bread is done by tapping and listening for a hollow sound.  (I am still learning what this hollow sound is supposed to be)

Enjoy!