Chocolate Cranberry Twist Bread Bread Maker Option Recipes

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

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.

Steps:

• Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
• In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator.

Steps:

• Place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. Select "light crust" setting; press Start.

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.

Steps:

• Add to your bread maker according to instructions.
• Add the cranberries and cinnamon at the proper time called for with your machine.
• Use light crust setting.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 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.