B
bach2yoga
Guest
http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=33816&searchResults=true&index=5
Here's a bread that will be gracing our Thanksgiving day table....the girls (Kristen and her best friend Allison, ages 8 and 7) made this the other day (with a little help from the moms!), and it was absolutely fantastic! We cheated just a bit, I used the bread machine on dough setting to avoid kneading it. I doubled the dough recipe in the bread machine and it worked out fine. If you use the bread machine, put the liquids in first, then the flour, then the yeast with the sugar. After rising proceed as per recipe. Best with freshly grated orange peel, and freshly ground cloves.
Renee
Cranberry Twist Bread
Source: Better Homes and Gardens
Prep: 45 minutes
Rise: 2 hours
Bake: 25 minutes
Ingredients
• 2-3/4 to 3 cups all-purpose flour
• 1 package active dry yeast
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup finely chopped cranberries
• 1/4 cup packed brown sugar
• 2 tablespoons finely chopped pecans
• 1-1/2 teaspoons shredded orange peel
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1-1/2 teaspoons butter, melted
• Orange Icing (see recipe below)
Directions
1. In a large bowl stir together 1 cup of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir the milk, water, granulated sugar, the 2 tablespoons butter, and the salt until warm (120 to 130 degrees F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1-1/2 hours).
3. Meanwhile, combine the cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg, and cloves; set aside.
4. Punch dough down. Turn out onto lightly floured surface. Cover; let rest for 10 minutes. Roll dough into a 14x10-inch rectangle. Brush with the melted butter. Spread cranberry mixture over dough. Starting from a long side, roll dough up jell-roll style. Seal seam. Cut roll in half lengthwise. Turn the cut sides up. Loosely twist halves together, keeping cut sides up. Pinch ends to seal. Place loaf on a greased baking sheet. Cover; let rise in warm place until nearly double (about 30 minutes).
5. Bake in a 375 degree F oven for 25 minutes or until golden. Cool on wire rack. Drizzle with Orange Icing. Makes 18 servings.
Orange Icing: In a small mixing bowl combine 1/2 cup sifted powdered sugar and enough orange juice (1 to 3 teaspoons) to make icing of drizzling consistency.
Make-Ahead Tip: Prepare and bake bread; cool but do not drizzle with icing. Wrap in foil and place in large freezer container or 2-gallon plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator. Ice and serve as above.
Nutritional Information
Nutritional facts per serving
calories: 67, total fat: 2g, saturated fat: 1g, cholesterol: 10mg, sodium: 47mg, carbohydrate: 2g, fiber: 1g, protein: 2g, vitamin A: 1%, calcium: 1%, iron: 3%
Here's a bread that will be gracing our Thanksgiving day table....the girls (Kristen and her best friend Allison, ages 8 and 7) made this the other day (with a little help from the moms!), and it was absolutely fantastic! We cheated just a bit, I used the bread machine on dough setting to avoid kneading it. I doubled the dough recipe in the bread machine and it worked out fine. If you use the bread machine, put the liquids in first, then the flour, then the yeast with the sugar. After rising proceed as per recipe. Best with freshly grated orange peel, and freshly ground cloves.
Renee
Cranberry Twist Bread
Source: Better Homes and Gardens
Prep: 45 minutes
Rise: 2 hours
Bake: 25 minutes
Ingredients
• 2-3/4 to 3 cups all-purpose flour
• 1 package active dry yeast
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup finely chopped cranberries
• 1/4 cup packed brown sugar
• 2 tablespoons finely chopped pecans
• 1-1/2 teaspoons shredded orange peel
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1-1/2 teaspoons butter, melted
• Orange Icing (see recipe below)
Directions
1. In a large bowl stir together 1 cup of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir the milk, water, granulated sugar, the 2 tablespoons butter, and the salt until warm (120 to 130 degrees F) and butter almost melts. Add milk mixture to dry mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1-1/2 hours).
3. Meanwhile, combine the cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg, and cloves; set aside.
4. Punch dough down. Turn out onto lightly floured surface. Cover; let rest for 10 minutes. Roll dough into a 14x10-inch rectangle. Brush with the melted butter. Spread cranberry mixture over dough. Starting from a long side, roll dough up jell-roll style. Seal seam. Cut roll in half lengthwise. Turn the cut sides up. Loosely twist halves together, keeping cut sides up. Pinch ends to seal. Place loaf on a greased baking sheet. Cover; let rise in warm place until nearly double (about 30 minutes).
5. Bake in a 375 degree F oven for 25 minutes or until golden. Cool on wire rack. Drizzle with Orange Icing. Makes 18 servings.
Orange Icing: In a small mixing bowl combine 1/2 cup sifted powdered sugar and enough orange juice (1 to 3 teaspoons) to make icing of drizzling consistency.
Make-Ahead Tip: Prepare and bake bread; cool but do not drizzle with icing. Wrap in foil and place in large freezer container or 2-gallon plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator. Ice and serve as above.
Nutritional Information
Nutritional facts per serving
calories: 67, total fat: 2g, saturated fat: 1g, cholesterol: 10mg, sodium: 47mg, carbohydrate: 2g, fiber: 1g, protein: 2g, vitamin A: 1%, calcium: 1%, iron: 3%
