Cranberry Twist Bread Recipes

BRIE & CRANBERRY TWISTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
• Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.

CRANBERRY CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
• Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

CRANBERRY TWIST BREAD

Steps:

• In large bowl mix 1 cup of flour and yeast, set aside.
• In small saucepan, heat and stir milk, 2 TBS of sugar, 2 TBS butter, and 1/2 tsp salt until warm 120-130 degrees.
• Add milk mixture to flour mixture and add egg.
• Beat with mixer on low to medium for 30 seconds.
• Beat on high speed for 3 minutes.
• Stir in as much of the remaining flour as possible.
• Turn out dough onto floured surface.
• Knead in enough remaining flour to make soft dough that is smooth and elastic (3-5 minutes total).
• Shape dough into ball.
• Place into greased bowl, turning once.
• Cover and let rise in warm place until double (about 1 - 1 1/2 hours).
• Meanwhile for filling, in small bowl stir together cranberries, sugar, pecans and spice and set aside.
• Punch dough down.
• Turn out onto lightly floured surface, cover and let rest for about 10 minutes.
• Grease a baking sheet.
• Roll dough into 14 x 10 inch rectangle.
• Brush with melted butter.
• Spread filling over dough.
• Starting from long side, roll dough into spiral.
• Seal seam.
• Placing seam side down, cut roll in half lengthwise.
• Place cut sides up, side by side on prepared baking sheet.
• Loosely twist halves together, keeping cut sides facing up.
• Pinch ends to seal.
• Cover and let rise in warm place until nearly double, about 30 minutes.
• Bake in 375 degree oven for about 25 minutes or until golden brown. (if necessary cover loosely with foil last 10 minutes to prevent overbrowning).
• Remove from baking sheet and cook on wire rack.
• Drizzle with icing when cooled.
• To make orange icing:.
• Stir together powdered sugar and orange juice to make icing drizzling consistency.

CHOCOLATE CRANBERRY TWIST BREAD (BREAD MAKER OPTION)

Steps:

• In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
• Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
• Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Grease 10-inch (3 L) springform pan; set aside.
• Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
• Beat remaining egg; brush over wreath. Bake in centre of 350°F (180°C) oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
• Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.).
• Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only). Use 4 cups (1 L) flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.

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.

TANGY CRANBERRY BREAD

Steps:

• Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
• If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.

TART CRANBERRY QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.