Cranberry Swirl Bread

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• 3 -3 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 (1/4 ounce) package fast rise yeast
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/3 cup butter, cubed
• 1 cup chopped fresh cranberries (may sub pitted dates)
• 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

Recipe

• 1 in a large 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 just until moistened. stir in enough remaining flour to form a soft dough.
• 2 turn 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, in a small saucepan, combine the cranberries, brown sugar and water. 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 a lightly floured surface; roll into a 20-in. x 10-in. rectangle. spread filling to within 1/2 inches 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. loaf pan.
• 5 for topping, in a small bowl, combine flour and sugar; 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.
• 6 bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. carefully remove from pan to a wire rack to cool. yield: 1 loaf (16 slices).