Cranberry Raisin Almond Strietzel Bread Recipes

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
• Whisk together the flour, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
• Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

CRANBERRY RAISIN ALMOND STRIETZEL BREAD

Steps:

• Preheat oven to 400°F.
• Grease a baking sheet lightly with butter.
• Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
• Pour rum over the raisins and cranberries.
• Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
• Add the rum soaked berries and mix for 2 minutes more.
• Rest the dough covered for 20 minutes.
• Punch down and divide dough into 2-1 lb. loaves.
• Cover and allow to relax for 20 minutes.
• Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
• Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
• Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
• Brush a second time with the egg wash and sprinkle with slivered almonds.
• Bake at 400°F for 20-22 minutes.

KELSEY'S FAVORITE CRANBERRY BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8x4-in. loaf pan., Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

CRANBERRY RAISIN BREAD

Steps:

• Sift flour, sugar, baking powder, salt& baking soda into large bowl.
• Cut in butter until mixture is crumbly.
• Add egg, orange peel& juice all at once.
• Stir just until mixture is evenly moist.
• Fold in raisins& cranberries.
• Spoon into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350F for 1 hour& 10 minutes.
• Cool on a wire rack.